Chocolate namelaka is a light, airy, and pipeable cream that will add a touch of decadence to your favorite desserts!
- water, cold 2 tbsp (30 ml)
- gelatin powder 1 ¾ tsp (5 g)
- whole milk ¾ c (180 ml)
- dark chocolate, finely chopped* 8 oz (225 g)
- (I recommend 70% cocoa content)
- heavy cream, cold 1.5 c (355 ml)
- Pour the cold water into a small bowl and sprinkle the gelatin over the top. Let sit for 10 minutes.
- Place the finely chopped chocolate in a large heatproof bowl. Set aside.
- In a small saucepan, bring milk to a boil over medium heat. We’re not looking for a rolling boil here, but more of a rapid simmer with small bubbles.
- As soon as the milk comes to a rapid simmer, remove from heat and whisk in the gelatin mixture until dissolved. Immediately pour over the chopped chocolate.
- Whisk until the chocolate is completely melted and the mixture is smooth.
- Pour in the cold heavy cream and use an immersion blender to mix until completely smooth. If you don’t have an immersion blender, you can whisk the mixture together until smooth.
- Transfer the namelaka to a loaf pan or baking dish. Cover with plastic wrap pressed directly into the cream. Place in the refrigerator until set (at least 4 hours).
Chocolate: Opt for a high-quality chocolate with a cocoa percentage of around 70%.
- Category: dessert
- Method: no bake
- Cuisine: global
Keywords: namelaka, chocolate namelaka