Nama Chocolate Recipe (Only 3 Ingredients)
There’s something truly magical about Nama Chocolate – Japan’s take on silky, melt-in-your-mouth ganache.
If you’ve ever had Royce Nama Chocolate, you know exactly what I mean. The moment it touches your tongue, it dissolves into pure, velvety goodness.
The best part? You only need three ingredients to make this luxurious treat at home!
Whether you’re a chocolate lover, preparing a gift, or simply indulging yourself, this foolproof recipe will bring a taste of Japan right into your kitchen.
Let’s dive in!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Double boiler or heatproof bowl | Melting the chocolate and butter | Kitchen supply stores, online |
| Silicone spatula | Stirring and mixing smoothly | Grocery stores, Amazon |
| 15cm mold (square pan) | Shaping the chocolate block | Bakeware shops, online |
| Parchment paper | Preventing sticking | Grocery stores, supermarkets |
| Sharp knife | Cutting clean squares | Kitchen stores, Amazon |
| Fine sieve & cocoa powder | Dusting for a professional finish | Grocery stores, online |
Prep Time
- Total Time: 3 hours 15 minutes
- Active Time: 15 minutes
- Chilling Time: 3 hours
Ingredients
| Ingredient | Measurement |
|---|---|
| Dark chocolate | 250g (8.8 oz) |
| Whipping cream | 150g (5.3 oz) |
| Unsalted butter | 50g (1.8 oz) |
| Cocoa powder (for dusting) | As needed |
Instructions
- Prepare the Mold: Line a 15cm square mold with parchment paper, leaving extra over the edges for easy removal.
- Melt the Chocolate: Chop the dark chocolate into small pieces for even melting. Place it in a heatproof bowl.
- Heat the Cream: In a small saucepan, heat the whipping cream over medium-low heat until it just starts to simmer (do not boil!).
- Combine and Stir: Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes, then gently stir with a spatula until smooth.
- Add Butter: Cut the unsalted butter into small cubes and stir it into the mixture until fully incorporated. The butter adds extra creaminess and shine.
- Set in the Mold: Pour the chocolate mixture into the prepared mold, spreading evenly with a spatula. Tap the mold lightly on the counter to remove air bubbles.
- Chill to Set: Cover the mold and refrigerate for at least 3 hours or until fully firm.
- Cut into Squares: Once set, lift the chocolate out using the parchment paper. Warm a sharp knife slightly (run it under hot water and wipe dry), then slice into bite-sized squares.
- Dust with Cocoa Powder: Lightly sift cocoa powder over the chocolate pieces for a professional touch.
- Serve and Enjoy: Nama Chocolate is best served slightly chilled. Enjoy the melt-in-your-mouth experience!
Food Storage
- Refrigeration: Store Nama Chocolate in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and store in an airtight container for up to 1 month. Thaw in the fridge before serving.
- Room Temperature: If serving immediately, it can be kept at room temperature for up to 2 hours.
Pro Tips
- Use high-quality chocolate for the best flavor and texture.
- Avoid overheating the cream—too hot and it may cause the chocolate to seize.
- Add flavors! A splash of rum, Baileys, or vanilla extract can enhance the taste.
- Cut clean squares: Warm the knife before slicing for smooth, sharp edges.
- For a festive twist: Sprinkle with sea salt or drizzle with white chocolate.
Nutrition Facts (Per Piece, Approx. 20 Pieces)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 5g |
| Protein | 1g |
| Fat | 7g |
| Sugar | 3g |
FAQs
1. Can I use milk chocolate instead of dark chocolate?
Yes, but reduce the butter slightly to prevent it from becoming too soft.
2. What type of chocolate is best?
Use high-quality dark chocolate (at least 50-70% cocoa) for rich flavor and smooth texture.
3. Can I make Nama Chocolate without cream?
Whipping cream is essential for the soft, silky texture. However, you can try coconut cream for a dairy-free version.
4. Why is my chocolate mixture grainy?
This usually happens if the cream is too hot, causing the chocolate to seize. Stir gently and avoid overheating.
5. How do I make it last longer?
Store it in an airtight container in the fridge and consume within 5 days for the best texture.
Final Thoughts
Making Nama Chocolate at home is surprisingly simple yet incredibly rewarding.
It’s a perfect gift, a special treat for yourself, or a fun dessert to impress friends and family.
The rich, melt-in-your-mouth texture will make you feel like a chocolatier in your own kitchen!
So go ahead-grab your ingredients and indulge in this homemade, luxurious delight.
Happy chocolate-making!