Nama Chocolate (Royce' Copycat Recipe)
This nama chocolate recipe makes the most decadent, silky smooth chocolate truffles! It's rich, creamy, and melts perfectly in your mouth! Made with only 5 ingredients, this Royce' chocolate copycat tastes ridiculously luxurious and just like the real thing.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 49 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces 60% cacao bittersweet chocolate (chopped into small pieces (good quality baking chocolate bars or chips))
- 1½ cups heavy cream
- 2 tablespoons unsalted butter (cut into small pieces)
- 2 tablespoons brandy (or cognac (optional, but if omit, use 2 more TBSP of heavy cream))
- Cocoa powder (as needed for dusting)
Instructions
- 1
Prepare the baking pan and chocolate:Line a 9x9 square pan with parchment paper, and place the chopped chocolate bars and butter into a heatproof bowl. Shake the bowl to even out the chocolate.*Refer to the post for photo reference on how we lined our baking pan.*
- 2
Make the chocolate ganache:Add heavy cream into a saucepan and heat on medium heat until it's hot and starts to bubble. Don't scorch it!
- 3
Pour the hot heavy cream over the chocolate and butter, and let it sit for about 5 minutes.
- 4
After 5 minutes, gently stir the chocolate and heavy cream until everything is well combined. Add the brandy/cognac and gently stir to combine.
- 5
Chill the ganache:Pour the ganache into the prepared baking pan and give it a gently shake to level out the surface. Tap the pan on the counter a couple of times to pop large bubbles. chill in the fridge for at least 3 to 4 hours or until the ganache is set.
- 6
Cut, garnish, and serve:Once the ganache is set, remove it from the pan. Evenly cut the ganache into 49 pieces by making 7 vertical cuts and 7 horizontal cuts. Each square is about 3 by 3 centimeters.
- 7
Dust the nama chocolates with cocoa powder and enjoy!