If you’ve ever wondered how pastry chefs achieve that impossibly silky, cloudlike chocolate filling in their desserts, let me introduce you to Namelaka Chocolate Ganache. Born from a fusion of Japanese and French pastry artistry, this ganache is the ultimate expression of chocolate creaminess: deeply chocolaty, ethereally smooth, and lovely for layering in tarts, filling cakes, or simply enjoying by the spoonful. Whether you’re new to this technique or eager to up your dessert game, this recipe will make you fall in love with Namelaka Chocolate Ganache from your very first taste.

Ingredients You’ll Need
-
Dark Chocolate Ganache:
- 3.5 oz (100 g) high-quality dark chocolate (60–70%)
- 3.5 oz (100 g) whole milk
- 0.9 g (about 1/4 teaspoon) powdered gelatin
- 0.5 tablespoon cold water
- 6.75 oz (190 g) heavy cream (cold)
- 0.5 tablespoon glucose syrup or corn syrup (optional, for shine)
How to Make Namelaka Chocolate Ganache
Step 1: Prep the Chocolate and Gelatin
Start by finely chopping your dark chocolate and transferring it to a heatproof bowl. At the same time, sprinkle powdered gelatin over cold water in a tiny dish—this simple step is called “blooming,” and it guarantees a smooth, lump-free Namelaka Chocolate Ganache later.
Step 2: Warm the Milk and Melt the Gelatin
Gently heat the whole milk in a small saucepan until you see it just beginning to simmer. Take it off the stove and slip in your bloomed gelatin, stirring until it dissolves completely. The warmth helps the gelatin melt evenly, so your ganache stays perfectly creamy.
Step 3: Combine Chocolate and Milk Mixture
Pour the hot milk-gelatin mixture right over the chopped chocolate. Let it sit undisturbed for a minute or two—this allows the chocolate to soften. Then, gently stir from the center outward until the mixture looks glossy, smooth, and temptingly rich. If you’re using glucose or corn syrup, now’s the time to add it for extra gloss.
Step 4: Emulsify with Cold Cream
Pour in the cold heavy cream gradually, stirring gently to swirl it through the chocolate base. This step gives Namelaka Chocolate Ganache its trademark silky-smooth texture. Don’t whip or beat—the goal is to keep it light and luxurious, not airy or bubbly!
Step 5: Chill and Set
Press a piece of plastic wrap directly onto the surface of your finished Namelaka Chocolate Ganache to prevent a skin from forming. Chill it in the fridge for at least 6 hours (overnight is best!) so it can set into that luscious, pipeable consistency. Once ready, spoon or pipe as elegantly or rustically as you like!
How to Serve Namelaka Chocolate Ganache

Garnishes
The silky richness of Namelaka Chocolate Ganache loves to be paired with a pop of color or texture! Try topping with fresh raspberries, a shower of cocoa nibs, shards of honeycomb, or even delicate flakes of sea salt to set off the flavor and add a little contrast.
Side Dishes
This ganache is wonderful on its own, but it also shines paired with light, crisp elements: think buttery shortbread cookies, dainty madeleines, or almond tuile. You could also serve it alongside a scoop of tangy fruit sorbet for a refreshing counterpoint.
Creative Ways to Present
Don’t be afraid to play with presentation! Spoon Namelaka Chocolate Ganache into elegant glasses for a modern parfait, pipe it into tart shells for polished desserts, or layer it between your favorite cakes. For something playful, try sandwiching it between two crisp cookies for an ultra-luxurious ice cream sandwich (yes, even with just ganache!).
Make Ahead and Storage
Storing Leftovers
Leftover Namelaka Chocolate Ganache will keep beautifully in the refrigerator. Simply transfer it to an airtight container, and it’ll stay fresh and luscious for up to five days. Pressing plastic wrap directly against the surface blocks air and retains that signature creaminess.
Freezing
Yes, you can freeze Namelaka Chocolate Ganache! Pop it into a freezer-safe container and it’ll keep for up to one month. Thaw overnight in the fridge to gently bring it back to that idealsmooth consistency (don’t rush this part—a little patience gives you perfect results).
Reheating
If your Namelaka Chocolate Ganache has firmed up a little too much straight from the fridge, you can briefly let it sit at room temperature to soften. Avoid microwaving, as the ultra-gentle texture is best preserved without heat. A quick stir makes it glossy and ready to use again.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Swap in milk chocolate and increase the amount to 120 grams for a slightly sweeter, creamier take on Namelaka Chocolate Ganache. The process is exactly the same, but you’ll get a lighter flavor and color.
Is it possible to make Namelaka Chocolate Ganache without gelatin?
You can try, but the texture will change. The small amount of gelatin is what sets Namelaka apart from regular ganache, creating that signature blend of creaminess and structure. If you skip it, your ganache will be softer and less stable—still delicious, but not quite the same experience.
How do I fix a broken or grainy ganache?
If your Namelaka Chocolate Ganache looks grainy or split, try gently reheating the mixture over a water bath and stirring until smooth again. If that doesn’t work, blend it with an immersion blender to restore its silky unity—this trick rarely fails!
Can I use Namelaka Chocolate Ganache for piping decorations?
Definitely! Once fully chilled and set, this ganache holds its shape beautifully for piping swirls, rosettes, or elegant drops on cakes, cupcakes, and plated desserts. Just remember to let it warm slightly if it’s too stiff straight from the fridge.
What’s the best way to flavor Namelaka Chocolate Ganache?
You can infuse your milk with ingredients like espresso beans, orange zest, or vanilla beans before combining it with the chocolate. Just strain and use as directed—the chocolatey base will pick up those beautiful extra notes, perfect for custom desserts!
Final Thoughts
If you’re ready for the dreamiest chocolate experience of your life, it’s time to give Namelaka Chocolate Ganache a try. With its unforgettable silky-smooth texture and endless versatility, you’ll find yourself returning to this recipe for every special occasion—and plenty of ordinary ones, too. Whip up a batch and share the magic!
Print
Namelaka Chocolate Ganache Recipe
- Total Time: 6 hours 20 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious creaminess of Namelaka Chocolate Ganache, a velvety smooth filling or topping perfect for desserts. This French-Japanese fusion treat will elevate your culinary creations with its rich flavor and silky texture.
Ingredients
Dark Chocolate Ganache:
- 3.5 oz (100 g) high-quality dark chocolate (60–70%)
- 3.5 oz (100 g) whole milk
- 0.9 g (about 1/4 teaspoon) powdered gelatin
- 0.5 tablespoon cold water
- 6.75 oz (190 g) heavy cream (cold)
- 0.5 tablespoon glucose syrup or corn syrup (optional, for shine)
Instructions
- Prepare Chocolate: Finely chop the dark chocolate and place it in a heatproof bowl.
- Bloom Gelatin: Sprinkle gelatin over cold water and let it sit for 5 minutes.
- Heat Milk: Heat whole milk until simmering, then dissolve gelatin in it.
- Mix Ingredients: Pour hot milk over chocolate, stir until smooth. Add glucose syrup if desired.
- Add Cream: Gradually stir in cold heavy cream until emulsified. Cover and chill for at least 6 hours.
- Serve: Pipe or spoon the chilled namelaka as desired.
Notes
- Namelaka, meaning ‘ultra creamy’ in Japanese, is ideal for various desserts.
- For a milk chocolate version, increase chocolate to 120g.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Japanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 6g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg