If you’re ready for a dessert that will utterly spoil you for all other chocolate treats, Namelaka Chocolate Ganache is about to become your new go-to. This recipe yields an impossibly silky, mousse-like chocolate cream perfected for tarts, pastries, mousse cakes, or simply spooned straight from the bowl if you can’t resist the temptation. “Namelaka” means “ultra-creamy” in Japanese, and this ganache lives up to its name with a spectacular melt-in-the-mouth texture that’s both light and decadently rich, thanks to the magical combination of high-quality dark chocolate, milk, cream, and just the right touch of gelatin. Whether you’re building an entremet or dressing up a mid-week snack, this luxurious chocolate filling is pure happiness in dessert form.
Ingredients You’ll Need
-
For the Namelaka Chocolate Ganache:
- 170g dark chocolate (around 64–70% cocoa), finely chopped
- 200ml whole milk
- 5g (about 1 1/2 teaspoons) glucose syrup or corn syrup
- 4g powdered gelatin (about 1 1/4 teaspoons)
- 24ml cold water (for blooming gelatin)
- 200ml heavy cream, cold
How to Make Namelaka Chocolate Ganache
Step 1: Bloom the Gelatin
Start by sprinkling the powdered gelatin over the cold water in a small bowl. Let it sit for 5–10 minutes—it’ll hydrate and “bloom,” which is how you know the gelatin’s ready to work its magic for that signature Namelaka Chocolate Ganache creaminess. Don’t rush this step! Proper blooming keeps the final ganache beautifully smooth, with no lumps or odd texture.
Step 2: Heat Milk and Glucose
In a small saucepan, combine the whole milk and glucose syrup. Gently heat this mixture over medium heat—watch closely and whisk occasionally until it just starts to simmer (not boil). Once you see gentle bubbles around the edges, remove it from the heat to keep everything silky and prevent scorching.
Step 3: Dissolve the Gelatin
While the milk is still hot, add the fully bloomed gelatin and stir until it dissolves completely. This ensures the base of your Namelaka Chocolate Ganache is creamy with a light, mousse-like hold, not rubbery or gritty.
Step 4: Melt the Chocolate
Place the finely chopped chocolate in a heatproof bowl. Pour the warm milk and gelatin mixture over the chocolate, making sure it’s all covered. Let it sit for 1–2 minutes—this lets the chocolate soften so it melts smoothly with minimal stirring and no air bubbles.
Step 5: Stir for Smoothness
Using a spatula, begin stirring at the center of the bowl, working your way out in steady circles. This method emulsifies the mixture, resulting in an ultra-silky Namelaka Chocolate Ganache. Be patient: gentle stirring rewards you with that signature smooth, glossy finish.
Step 6: Add the Cold Cream & Blend
Once your ganache is totally smooth, stir in the cold heavy cream. This sudden chill helps lock in that creamy texture. For a truly luxurious result, use an immersion blender right at the end—this step polishes the mixture and makes it even more velvety (just don’t overdo it, or you’ll incorporate too much air).
Step 7: Cover & Chill
Press plastic wrap directly onto the surface of your Namelaka Chocolate Ganache to prevent a skin from forming. Refrigerate for at least 6 hours, or ideally overnight—this setting time allows the ganache to develop its full silky, mousse-like structure, perfect for piping, spreading, or spooning.
How to Serve Namelaka Chocolate Ganache
Garnishes
Dress up your Namelaka Chocolate Ganache with delicate chocolate curls, crunchy cocoa nibs, or a sprinkle of flaky sea salt for a beautiful contrast in texture and flavor. Fresh berries or a touch of edible gold leaf can make the ganache look utterly decadent for special occasions. Each garnish enhances both the presentation and the experience of every creamy bite.
Side Dishes
Pair this luscious ganache with crisp buttery shortbread, homemade meringues, or even fresh sliced fruit for a simple-yet-elegant finish. The smooth, rich flavor of Namelaka Chocolate Ganache is beautifully complemented by lighter companions that add balance and a little crunch.
Creative Ways to Present
Try using Namelaka Chocolate Ganache as a tart or tartlet filling, piped into choux pastries, or layered between cake sponges for an unexpected twist. For an eye-catching dessert, dollop it atop a crisp pavlova, swirl into your morning yogurt bowl, or serve in pretty glasses with cookie crumbles and a cloud of whipped cream for a modern parfait.
Make Ahead and Storage
Storing Leftovers
Namelaka Chocolate Ganache stores like a dream. Keep any leftovers covered tightly in the fridge—plastic wrap pressed right to the surface is best—to maintain that mousse-like texture. It’ll stay fresh, creamy, and flavorful for up to 5 days.
Freezing
If you need to make it well in advance, Namelaka Chocolate Ganache actually freezes beautifully! Portion it into airtight containers and freeze for up to a month. Thaw overnight in the fridge and give it a gentle stir to restore its creamy consistency.
Reheating
While Namelaka Ganache is best enjoyed chilled or at cool room temperature, you can gently soften it by briefly microwaving in short bursts (just a few seconds at a time) or letting it sit out for 20 minutes before serving. Give it a gentle stir if it looks separated and never boil or overheat, or you’ll lose that delicate texture.
FAQs
Why does my Namelaka Chocolate Ganache look grainy?
Graininess usually happens if the chocolate doesn’t melt completely or if the mixture was stirred too vigorously. Be sure to pour the hot milk over finely chopped chocolate, let it sit, and stir gently in the center. Blending with an immersion blender at the end will also help make it extra smooth.
Can I use milk chocolate or white chocolate instead?
Absolutely! While dark chocolate gives a deep, classic flavor, you can substitute the same weight of high-quality milk or white chocolate. Just keep in mind you may want to reduce the glucose slightly and expect a sweeter, creamier result.
What’s the difference between regular ganache and Namelaka Chocolate Ganache?
Traditional ganache is just chocolate and cream, but Namelaka Chocolate Ganache incorporates milk, gelatin, and glucose for that signature airy, mousse-like feel. The result is lighter, silkier, and more versatile for piping or spreading.
How long does Namelaka Chocolate Ganache take to set?
For the perfect texture, chill your ganache for at least 6 hours—overnight is ideal. This gives the gelatin, chocolate, and cream time to marry for that dreamy mouthfeel.
Can I use Namelaka Chocolate Ganache as a cake frosting?
Definitely! Once fully chilled and set, it holds its shape wonderfully for piping or spreading as a cake filling, frosting for cupcakes, or topping for tarts. Its silky structure makes it a pastry chef’s favorite for elegant desserts.
Final Thoughts
Once you taste your first spoonful of Namelaka Chocolate Ganache, you’ll understand why pastry chefs and home bakers alike cherish this recipe. Its simplicity belies the absolute luxury of its texture and flavor. Treat yourself, share it with someone you love, and let this ultra-creamy ganache turn every dessert into a celebration!
Print
Namelaka Chocolate Ganache Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 20 minutes (including chill time)
- Yield: About 2 1/2 cups
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Japanese
- Diet: Non-Vegetarian
Description
Indulge in the luxurious and silky smooth Namelaka Chocolate Ganache, a French-Japanese fusion delight that adds a creamy touch to your desserts.
Ingredients
For the Namelaka Chocolate Ganache:
- 170g dark chocolate (around 64–70% cocoa), finely chopped
- 200ml whole milk
- 5g (about 1 1/2 teaspoons) glucose syrup or corn syrup
- 4g powdered gelatin (about 1 1/4 teaspoons)
- 24ml cold water (for blooming gelatin)
- 200ml heavy cream, cold
Instructions
- Bloom the Gelatin: Sprinkle gelatin over cold water in a bowl. Let sit for 5–10 minutes.
- Prepare Milk Mixture: Heat milk with glucose syrup until simmering. Remove from heat and dissolve bloomed gelatin in it.
- Mix with Chocolate: Pour milk mixture over chopped chocolate. Stir until smooth.
- Add Cream: Stir in cold heavy cream. Blend for extra smoothness if necessary.
- Chill: Cover and refrigerate for at least 6 hours or overnight until set.
Notes
- Namelaka has a silky, mousse-like texture, perfect for various desserts.
- Use high-quality chocolate for the best results.
Nutrition
- Serving Size: 1/4 cup
- Calories: 280
- Sugar: 12g
- Sodium: 15mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
