Chocolate Namelaka
Namelaka is one of the most delicious creams that is a must in your baking repertoire to fill, frost, or beautifully decorate your desserts! This silky, delicious cream is very well balanced in sweetness, has the most perfect pipeable texture, and comes together really easily and quickly!
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g Callebaut Dark Chocolate (callets) (good quality semi sweet chocolate)
- 106 g Milk (whole milk)
- 1¾ Gelatine sheet (equal to 3g gold gelatin)
- 212 g Heavy cream (36% fat, use it cold)
Instructions
- 1
Place finely chopped high-quality semi-sweet chocolate into a bowl, or use Callebaut Dark Chocolate (callets)
- 2
Soak gelatin sheets in cold water while heating milk just until simmering
- 3
Squeeze excess water from the gelatin sheets and stir them into the hot milk. Pour warm milk over the chocolate
- 4
Let the two sit for a minute then stir and/or blend together
- 5
Pour in cold cream and stir and/or blend together
- 6
Place the cream into a shallow bowl or container and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate overnight (8 hours)
- 7
The next day, gently whisk it or whip it for a 1-2 minute and use it according to the recipe
- 8
Store refridgated for a few days