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Nama Chocolate (Japanese Valentine's Day Chocolate)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 servings
Course: Dessert , Snacks
Cuisine: Japanese

Ingredients

  • 255 g milk chocolate 20-40% cocoa mass recommended
  • 120 ml heavy cream 36% milk fat or higher
  • 15 g unsalted butter
  • ½ tbsp liquor of choice or equal amount of heavy cream
  • cocoa powder for dusting

Instructions

    Cup of Yum
  1. Cut 255 g milk chocolate into small flakes. The smaller the flakes, the better it will melt. Transfer to a heatproof bowl.
  2. Pour 120 ml heavy cream into a heatproof jug and add 15 g unsalted butter and ½ tbsp liquor of choice. Heat on low power in 20-30 second intervals until it reaches about 70 °C (158 °F). Alternatively, heat on the stove until small bubbles appear around the edge. (Do not boil)
  3. Pour the heated cream mixture into the chocolate and set it sit for 30 seconds. Stir until all the chocolate has melted into the cream. If the mixture is not smooth, heat further over a hot water bath to help melt the chocolate fully.
  4. Pour into a mold lined with baking paper and cool to room temperature before covering and placing in the refrigerator for about 3-4 hours.
  5. Remove from the mold and trim the edges. Cut into equally sized pieces and dust with cocoa powder.
  6. Enjoy!