This Dark Chocolate Namelaka Cream is incredibly silky and intense in chocolate flavours, with a delicious melt-in-your-mouth texture. It is a great chocolate cream that can be used as a cake and pastries filling or frosting.
200grCouverture Dark Chocolate, 70%or good quality dark cooking chocolate
180mlFull Cream / Whole Milk
30grGlucose Syrup or Honeyoptional, see note 1
4grGelatine Powderplus 1 tablespoon cold water
360mlThickened / Heavy Creammin 30% fat content
Instructions
Place the Chocolate in a medium size heat-proof bowl. If using a Chocolate Bar (instead of couverture chocolate callets or pistoles), finely chop it first.
Place the Milk (and optionally glucose syrup or honey - see note 1) in a small saucepan on low heat and bring to a simmer.
While the milk is heating up, place the gelatin powder in a small bowl. Add one tablespoon of very cold water and mix well. Leave for a couple of minute or until it solidifies into a thick paste.
Once the milk starts to simmer, remove it from the heat and mix in the gelatine until completely dissolved.
Pour the hot milk mixture over the chocolate and leave for a couple of minutes to allow for chocolate to melt. Using a heat-proof spatula, gently stir in a circular motion to mix the milk and chocolate until completely smooth, shiny and emulsified (see note 2).
Pour in the cold Heavy / Thickened Cream and stir in small circular movements with the spatula until fully combined (see note 3). It should look smooth, fluid and very runny.
Pour the namelaka into a small dish and cover with plastic wrap touching its surface. Chill for at least 8 to 10 hours (preferably overnight) before using.
Once it has set, transfer the namelaka into a piping bag or use directly as desired.
Video
Notes
There is no added sugar here so the level of sweetness will solely be based on the type of chocolate you use (the higher percentage of cocoa mass, the more intense in flavour). Optionally, you can use Glucose Syrup or Honey to both sweeten the cream and help with the smooth and shiny texture.
If the milk wasn't hot enough when you add it over the chocolate, it is possible that some small chunks of unmelted chocolate will remain. You can finish melting it over a double-boiler or for a few seconds in the microwave but be careful not to burn the chocolate.
Instead of mixing the ingredients with a spatula, you could also use an immersion blender to create the emulsion. But you will need to be very careful not to move the blender too much or up and down when you blend or it will create a lot of air bubbles.