Namelaka with dark chocolate: the recipe for a smooth and velvety cream

The dark chocolate namelaka it’s a cream velvety and prepared smooth, ideal for serving dessert spoon or to use as Padding for yours dessert. It is a variation of the classic namelaka – literally “creamy cream” – a mousse made from cream, white chocolate, milk and jelly, without eggs And without flour, invented by a Japanese pastry chef. The appearance of this cream is similar to that of chocolate ganache, but it is smoother, velvety and retains an excellent structure, ideal for garnishing cream pie (s). Once ready, it will take rests in the fridge a few hours before being tasted.

If you want to use the dark chocolate namelaka for stuff your desserts whip it for a few minutes, after letting it rest in the refrigerator: it will have a lighter consistency, ideal for garnishes and decorations.

How to make dark chocolate namelaka

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Dissolve the gelatin in the water (1) and leave to stand for 5 minutes. Put both types of chocolate in a bowl and melt them in the microwave. Mix the melted chocolate and add the milk little by little, mixing with a whisk (2). As soon as the mixture becomes compact, add the gelatin, the whipping cream (3) and the honey.

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Mix with the hand blender until bubbles form on the surface (4). Pass the mixture through a colander and pour it into a glass dish (5). Leave in the refrigerator for at least 6 hours. Serve your dark chocolate namelaka in bowls (6) or enjoy it as you wish.

storage

You can store the dark chocolate namelaka in fridge for One day, covered with food film in contact.