Decadent Dark Chocolate Namelaka Recipe
Namelaka is a luxuriously smooth and creamy Japanese chocolate ganache made with dark chocolate, gelatin, and heavy cream. This delicate mixture melts in your mouth with a velvety texture and is perfect for piping, filling cakes, or enjoying as a decadent dessert topping. The preparation involves gently melting chocolate with a gelatin-infused milk mixture and folding in cold cream to create a glossy, fluid finish that sets to a luscious consistency after chilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 25 minutes (including chilling time)
- Yield: Approximately 600 ml namelaka 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Chocolate Base
- 200 gr Couverture Dark Chocolate, 70% (or good quality dark cooking chocolate)
Milk Mixture
- 180 ml Full Cream / Whole Milk
- 30 gr Glucose Syrup or Honey (optional, see note 1)
- 4 gr Gelatine Powder
- 1 tablespoon cold water (for blooming gelatin)
Cream
- 360 ml Thickened / Heavy Cream (min 30% fat content)
Instructions
- Prepare the Chocolate: Place the dark chocolate in a medium heat-proof bowl. If you are using a chocolate bar instead of callets or pistoles, finely chop it to ensure even melting.
- Heat the Milk and Sweetener: In a small saucepan, combine the whole milk and optional glucose syrup or honey. Warm gently over low heat until it just begins to simmer, careful not to boil.
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over one tablespoon of very cold water. Stir to combine and let it sit for a few minutes until a thick, jelly-like paste forms.
- Dissolve the Gelatin: Remove the simmering milk from the heat and add the bloomed gelatin to the hot milk. Stir thoroughly until the gelatin dissolves completely, ensuring no lumps remain.
- Combine Milk with Chocolate: Pour the warm milk and gelatin mixture over the chopped chocolate. Let it rest for a couple of minutes to soften the chocolate, then gently stir in a circular motion using a heat-proof spatula until the mixture is smooth, shiny, and fully emulsified.
- Add Cold Cream: Pour in the cold heavy cream and stir gently with small circular movements until the mixture is completely combined, smooth, and fluid in texture.
- Chill the Namelaka: Transfer the mixture into a small dish, cover it tightly with plastic wrap placed directly on the surface to prevent skin forming. Refrigerate for at least 8 to 10 hours, preferably overnight, to allow it to set.
- Serve or Use: After chilling, the namelaka will have a soft yet sliceable consistency. Transfer it to a piping bag for decorative applications or use it directly as a creamy filling or topping as desired.
Notes
- Optional Sweetener: Glucose syrup or honey helps improve texture and sweetness but can be omitted if desired.
- Emulsification: Stirring the hot milk over the chocolate gently until smooth ensures the mixture doesn’t seize or separate, creating a glossy finish.
- Cream Temperature: Using cold cream at the end helps achieve the desired fluidity and balances the temperature for proper setting.
Keywords: Namelaka, Japanese Chocolate Ganache, Dark Chocolate Dessert, Creamy Chocolate Filling, Smooth Chocolate Ganache
