Melt-in-Your-Mouth Nama Chocolate (Fave Chocolate)
Make Your Own Luxurious Valentine’s Day Truffles: Easy Nama Chocolate Recipe
Indulge in the velvety smooth texture of Nama chocolate, a delightful homemade treat perfect for Valentine’s Day! This recipe is wonderfully simple, bypassing the need for complex tempering. By gently combining rich chocolate with fresh cream, you’ll create a ganache that sets into a luxurious confection. Simply cut into bite-sized pieces and dust with cocoa powder for an elegant finish. It’s an easy yet impressive way to share your affection through a delicious, handmade gift.
Ingredients- 260g couverture chocolate (a mix of dark and milk chocolate yields a richer flavor)
- 130g heavy cream
- 12g corn syrup (or glucose syrup)
- 20g unsalted butter, softened
- Unsweetened cocoa powder, for dusting (generous amount)
Cooking Instructions
Step 1
Place the couverture chocolate, broken into pieces, into a heatproof bowl. Set this bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Gently melt the chocolate, stirring occasionally.
Step 2
Continue to stir with a spatula until the chocolate is completely melted and smooth. Take care not to overheat.
Step 3
In a separate small saucepan or microwave-safe bowl, combine the heavy cream and corn syrup.
Step 4
Gently heat the cream mixture. You can do this by warming it on the stovetop over low heat until just simmering, or by microwaving it in 30-second intervals until warm. Do not boil. The goal is to warm the cream to help it emulsify smoothly with the chocolate.
Step 5
Pour the warm cream mixture over the melted chocolate. Allow it to sit for about a minute to begin melting the chocolate, then gently stir with a spatula until a smooth, glossy ganache forms. Ensure all the chocolate is melted before stirring to prevent separation.
Step 6
Once the ganache is smooth and emulsified, add the softened unsalted butter to the bowl.
Step 7
Stir gently until the butter is fully incorporated and the ganache is glossy and uniform. This step adds richness and a smooth, luxurious texture.
Step 8
Prepare a square mold (approximately 15cm x 15cm) by lining it with parchment paper or plastic wrap. Pour the finished ganache into the prepared mold.
Step 9
Use an offset spatula or the back of a spoon to spread the ganache evenly, ensuring it fills all corners. Smooth the surface as much as possible. Cover the mold and refrigerate for 2-3 hours, or until firm.
Step 10
Once the ganache is set, carefully lift it out of the mold using the parchment paper. Using a sharp knife that has been warmed under hot water and then dried, cut the ganache into uniform bite-sized squares. Reheat the knife as needed for clean cuts.
Step 11
Place a generous amount of unsweetened cocoa powder in a shallow dish. Roll each chocolate square gently in the cocoa powder until evenly coated. Tap off any excess powder.
Step 12
Your homemade Nama chocolates are ready! Enjoy these delightful, melt-in-your-mouth treats that are as beautiful as they are delicious. They make a wonderful handmade gift, showing thoughtfulness and care.
