Description
Namelaka is a rich and creamy Japanese-style chocolate mousse that features a smooth, silky texture made by blending dark chocolate with milk, gelatin, and heavy cream. This indulgent dessert is perfect for piping or spooning over cakes and pastries, offering a luscious and luxurious chocolate experience with a subtle sweetness that you can adjust by using glucose syrup or honey.
Ingredients
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)
- 4 gr Gelatine Powder
- 1 tablespoon cold water (for gelatine bloom)
Cream
- 360 ml Thickened / Heavy Cream, min 30% fat content
Instructions
- Prepare the Chocolate: Place the chocolate in a medium heat-proof bowl. If using a chocolate bar instead of callets, finely chop it before placing it in the bowl.
- Heat Milk and Syrup: Pour the milk and optional glucose syrup or honey into a small saucepan and heat over low heat until just simmering.
- Bloom the Gelatin: In a small bowl, combine gelatin powder with one tablespoon of very cold water, stir and let it sit for a couple of minutes until it turns into a thick paste.
- Dissolve Gelatin in Milk: Remove the milk mixture from heat once simmering and stir in the gelatin paste until fully dissolved.
- Combine Milk and Chocolate: Pour the hot milk mixture over the chocolate and let sit for a couple of minutes to melt the chocolate. Then, gently stir in circular motions with a heat-proof spatula until smooth, shiny, and fully emulsified. For a firmer emulsion, you may use an immersion blender carefully.
- Add Cream: Pour in the cold heavy cream and stir carefully with the spatula in small circular motions until fully combined and fluid but smooth in consistency.
- Chill the Namelaka: Transfer the mixture to a small dish, cover it tightly with plastic wrap touching the surface, and chill in the refrigerator for at least 8 to 10 hours or overnight to set.
- Use: Once set, transfer the namelaka to a piping bag or use it directly as a rich filling or topping for desserts.
Notes
- Sweetness level is determined by the chocolate’s cocoa percentage; adding glucose syrup or honey can enhance sweetness and texture.
- If chocolate chunks remain after adding the milk, gently finish melting the mixture using a double boiler or short bursts in the microwave, taking care not to burn it.
- You can use an immersion blender to emulsify the mixture but avoid moving it too much to prevent air bubbles from forming.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
