Description
Indulge in the luxurious creaminess of Namelaka Chocolate Ganache, a French-Japanese fusion delight that is perfect for piping, layering in tarts, or enjoying as a luscious mousse. This modern pastry creation features a stabilized chocolate filling that is both rich and silky-smooth.
Ingredients
Scale
Dark Chocolate Ganache:
- 170 g dark chocolate (preferably 64–70%, finely chopped)
- 100 g whole milk
- 5 g glucose syrup (or light corn syrup)
Gelatin Mixture:
- 3 g powdered gelatin (about 1 teaspoon)
- 18 g cold water (for blooming the gelatin)
Cream Addition:
- 200 g heavy cream (cold)
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over cold water and let it bloom for 5 minutes.
- Heat Milk Mixture: Warm the milk and glucose syrup until steaming but not boiling.
- Combine Ingredients: Stir the bloomed gelatin into the milk mixture and pour over chopped chocolate. Let sit, then stir to combine.
- Add Cream: Incorporate the cold heavy cream and blend for a smooth finish.
- Chill: Cover with plastic wrap, refrigerate for at least 6 hours until set.
Notes
- Namelaka means ‘ultra-creamy’ in Japanese.
- For a milk chocolate version, use 40% chocolate and slightly reduce the cream.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Japanese Fusion
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
