Nama Chocolate (Royce Copycat)
Nama chocolate is a decadent Japanese dessert similar to a chocolate truffle, but much easier to make at home!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 100 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g 60% chocolate (chopped or in chips)
- 300 mL heavy cream
- 30 g unsalted butter (about 2 tbsp)
- 1 tbsp rum (or other alcohol) (optional)
- 1 tbsp cocoa powder (for dusting)
Instructions
- 1
Line an 8x8" baking pan with parchment paper and set aside.
- 2
Heat heavy cream and butter in a pot until simmering, but do not let come to a boil.
- 3
Pour steaming cream/melted butter over the chocolate in a heat proof bowl. Stir to combine.
- 4
When chocolate is mostly melted, add alcohol, if using.
- 5
Continue mixing the chocolate until well combined and pour into your lined 8x8" pan. Chill uncovered in the fridge for at least 3-4 hours and up to overnight.
- 6
Slice chocolate into small squares (about 1 inch by 1 inch). If chocolate is sticking to the knife, you can rinse with hot water in between slices.
- 7
Sift cocoa powder over the top of the sliced nama chocolate and it's ready to be served. Nama chocolate must be stored in the fridge and does not need to come to room temperature before eating.