Perfectly Smooth Chocolate Namelaka: Easy Dessert Recipe

Ingredients

Main Ingredients

Milk Chocolate - 170 grams (6 ounces)
Heavy Cream (33-35%) - 200 milliliters (0.85 cups)
Gelatin - 3 grams (0.1 ounces, 220 bloom)
Water - 15 milliliters (1 tablespoon)
Milk (3.2%) - 100 milliliters (0.5 cups)
Cocoa Powder - 10 grams (0.5 tablespoons)

Equipment

Immersion Blender
Essential for achieving a smooth texture. Be sure to blend thoroughly to avoid lumps.
Heatproof Bowl
Use a heatproof bowl to melt your chocolate. A double-boiler adds extra control.
Plastic Wrap
Cover the mixture directly on the surface to prevent a skin from forming.
Refrigerator
Allows the mixture to stabilize and cool for the perfect consistency.

Instructions

Step 1

Preparation

Soak the gelatin in water according to the instructions on the package.

Heat the milk with the cocoa powder until it comes to a boil.

Add the bloomed gelatin to the hot milk and stir until dissolved.

Melt the chocolate using your preferred method.

Gradually add the hot milk mixture to the melted chocolate, stirring well with each addition.

Add the room temperature heavy cream to the chocolate mixture.

Blend the mixture with an immersion blender for a smooth texture.

Cover with plastic wrap directly on the surface and refrigerate for at least 5 hours to stabilize.

Step 2

Final Touch

Before serving, whip the mixture for a couple of minutes using a mixer until it turns into a light and stable mass.

Step 3

Serving Suggestions

This namelaka is perfect for pastry fillings and cake decorations. It's especially suitable for filling éclairs, profiteroles, wafer rolls, croquembouches, etc.

You can also use it to decorate cakes or cupcakes, or even serve it as a standalone dessert.

Servings

This luscious Chocolate Namelaka opens up a world of possibilities 🍰🎉.

For a show-stopping dessert table, use it as a filling for éclairs, profiteroles, and wafer rolls. Imagine the delight of biting into a perfectly soft croquembouche filled with this creamy goodness!

Decorate your cakes and cupcakes with elegant swirls and piped patterns. It's a foolproof way to impress your guests.

For a simple yet stunning dessert, serve it in beautiful glasses topped with fresh berries and mint. It's a feast for the eyes and the palate! 🌿🍓

Variations

Gluten-Free Variation:

Rest easy, this recipe is naturally gluten-free! Just make sure your ingredients are certified gluten-free to avoid cross-contamination 👍.

Vegan Variation:

🌱 Looking for a vegan twist? Substitute the milk chocolate for dairy-free chocolate. Use coconut cream in place of heavy cream, and agar-agar as a gelatin substitute. Simply adjust the method slightly to blend your vegan ingredients. Still creamy, still dreamy!

Faq

Beginner: Can I use regular powdered gelatin?
Yes, you can! Just make sure to use the same amount (3 grams) and bloom it in water as per the instructions.
Beginner: How long should I refrigerate the mixture?
You need to refrigerate it for at least 5 hours for the best results. Overnight works wonderfully too!
Intermediate: Can I use this recipe for cake layers?
Absolutely! This Chocolate Namelaka is perfect for layering between sponge cakes or as a filling in layered desserts.
Intermediate: How do I prevent lumps in my mixture?
Blend thoroughly with an immersion blender and ensure your gelatin is fully dissolved before adding it to the mixture.
Experienced: Can I infuse flavors into this recipe?
Yes, you can get creative! Infuse vanilla, coffee, or even a hint of liquor for a more personalized touch.
Experienced: How do I achieve a perfectly smooth consistency?
Blend with an immersion blender until fully smooth and mix consistently. Chilling time also helps in achieving the perfect texture.