Nama Chocolate

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Nama Chocolate is a ganache-like chocolate made from a mix of chocolate and cream, popular in Japan. It's delicious and easy to make at home!

Prep Time15

Cook Time5

Chilling Time4

Total Time4 20

Course: Candy, Dessert

Cuisine: Japanese

Keyword: chocolate, cocoa, dark chocolate, dessert, ganache, gluten free, Japanese food, nama, truffles

Special Diet: Gluten Free, Nut Free, Vegetarian

Servings: pieces

Calories: 61kcal

Author: Carissa Serink

Equipment

Ingredients

1 cup whipping cream or heavy cream
18 ounces high-quality dark chocolate (I recommend 70% cacao)
1 Tablespoon liqueur (optional - see note)
Dutch-processed cocoa powder (optional, but recommended)

US Customary - Metric

Instructions

Prepare a 9x9" baking pan by lining it with parchment paper (cut the parchment in about a 12x12" square, crease the parchment then cut vertical slits in the corners to help the parchment fit into the pan).
If your chocolate is in bars or squares, chop it using a chef's knife. Set aside.
Heat 1 cup whipping cream in a medium saucepan over medium heat. Don't let it come to a boil. Once it's steaming, stir in 18 ounces high-quality dark chocolate, and continue stirring until the chocolate is completely melted and the mixture is uniform. Remove the saucepan from heat and stir in 1 Tablespoon liqueur.
Pour the chocolate mixture into the prepared baking pan. Cover the pan with plastic wrap and transfer the pan to the fridge or freezer to set (4 hours in the fridge, 1-2 hours in the freezer).
Turn the set chocolate onto a cutting board and peel the parchment off. If desired, cut off the edges to make perfect squares. Cut the squares into your desired size (I recommend 1-2 inches). Sift about 1 Tablespoon of Dutch-processed cocoa powder over the cut pieces, if desired. Keep the chocolate in an airtight container in the fridge.

Notes

Adding alcohol to nama chocolate is common and does add flavor, but it's not necessary. Feel free to skip it if you want. If you do use it, choose one that has a flavor that you enjoy, and that will complement dark chocolate. I used amaro, which is an herb-infused brandy. Mine tasted very citrusy. Rum is also a common choice, as is brandy.

Nutrition