Chocolate Namelaka

Ingredients

• 170 g Milk chocolate
• 200 g Cream 33–35% (At room temperature)
• 2.5 g Gelatin (Granulated; use according to the instructions on the package)
• 15 g Water (For blooming the gelatin)
• 100 g Milk
• 10 g Cocoa powder

Steps

1. 1

   Bloom the gelatin in 15 g of water according to the instructions on the package and set aside to hydrate.

2. 2

   Combine the milk with the cocoa powder and heat until boiling.

3. 3

   Add the bloomed gelatin to the hot milk and stir until smooth.

4. 4

   Melt the milk chocolate.

5. 5

   Pour the milk mixture into the melted chocolate in three additions, mixing well after each addition.

6. 6

   Continue mixing thoroughly. The mixture will become thick at first—this is normal; after mixing, its texture will become smooth.

7. 7

   Add the room-temperature cream.

8. 8

   Blend the mixture with an immersion blender until smooth.

9. 9

   Cover the cream with plastic wrap directly on the surface and refrigerate to set for at least 6 hours.

10. 10

    Whip the chilled cream with a mixer for 1–2 minutes, until it becomes airy and stable.

11. 11

    Use the finished namelaka to decorate a cheesecake, cake, or another dessert.

Notes

The cream requires at least 6 hours of chilling in the refrigerator to set before whipping. The author used the namelaka to decorate a cheesecake.

Nutrition per serving

• dessert
• cream
• chocolate cream
• namelaka
• no-bake
• for cake
• for cheesecake
• for cupcakes