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
Scale
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
