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
Scale
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
