Since we only have one more week to go before Valentine’s Day, I prepared two easy and quick dessert recipes for you to share with that special someone. I don’t normally make desserts so this is a very special week on Just One Cookbook!
Today I’m sharing a Japanese chocolate dessert called Nama Chocolate. I had received several requests from readers last year asking for this recipe and I apologize for the delay if you have been waiting for me to share. Thank you for waiting!
If you are a frequent visitor to Japan, you either had a chance to taste or heard of this Japanese chocolate delicacy “Nama Chocolate” before. Nama chocolate is very rich and moist. This delicate and silky chocolate literally melt in your mouth. It is very similar to French truffles (See my guest blogger Sissi’s delicious truffles) since the main ingredients are the exactly the same, just fresh cream and chocolate. Unlike ball-shape truffles, Nama Chocolate comes in small squares. The cooking method is slightly different from one for Truffles and it’s even easier to make than truffles as we don’t need to roll.
By the way, you might wonder what “nama” means? Nama (na-ma) means “raw” or “fresh” in Japanese, and in this case it’s coming from abundant “fresh” cream being used. Therefore, it must be kept it in refrigerator all times and is best enjoyed fresh so you have to eat them within a couple of days. I highly recommend that you use high quality chocolate for this since that’s the most important ingredient for making delicious Nama Chocolate.
The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate and my readers especially in Asia might be aware of this brand. If you visit Japan, their Nama Chocolate is available at the airports before heading home. Their Nama Chocolate is usually packed in a box for sale so I put my Nama Chocolate in the box as well.
- 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste.
- 200 ml fresh cream (heavy whipping cream)
- Liqueur of your choice (optional)
- Cocoa powder to coat the chocolate
- The ratio of Cream (ml) and Chocolate (gram) should be 1:2.
- Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
- Line a baking pan or any square tray (about 8" x 8") with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
- Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
- Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
- Pour the mixture into the prepared baking pan or tray. Smooth the surface (which I forgot) and refrigerate until firm.
- Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
- Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.
[Please Read Before Making]
1. Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water can "seize" the chocolate melting process.
2. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F).
To learn more details and how to fix the overheated/seized chocolate, please read HERE.