This rich, decadent and velvety smooth nama chocolate is the ideal self-care treat! Made with quality couverture chocolate melts and heavy cream, this 5-ingredient Royce chocolate copycat will brighten your day at first bite!
Course Dessert
Cuisine Japanese
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Chill Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 25chocolates
Calories 165kcal
Author Takes Two Eggs
Ingredients
2 ½cup(420 g) baking chocolate chipsdark or semi-sweet
1 ⅓cup(320 ml) heavy cream
2tablespoon(30 g) unsalted butter
1tablespoondark rumor brandy
Unsweetened cocoa powderto dust
Instructions
Prep the pan. Line an 8x8-inch baking pan with parchment paper. Place the chocolate in a large heat-proof mixing bowl.
Melt the chocolate. In a small saucepan, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream mixture over the chocolate, and let the chocolate sit for 5 minutes. Then add the dark rum and stir with a rubber spatula until fully combined.
Chill the chocolate. Pour the melted chocolate into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Pop any air bubbles with a toothpick. Refrigerate for 4-5 hours to solidify the chocolate.
Slice the chocolate block. Take the block of chocolate out of the freezer and measure out roughly even squares with a knife. Using a sharp knife cut the chocolate into squares. For clean cuts, dip the knife in hot water, then wipe it off with a kitchen towel between each cut.
Dust the sliced chocolates with cocoa powder. Using a fine-mesh sieve, dust cocoa powder over the chocolate squares this will ensure they will not stick together Enjoy!
Video
Notes
Use high-quality couverture chocolate chips! Buying lower-quality chocolate chips will affect the overall texture of these nama chocolates. I highly recommend Callebaut Chocolate Chips. They have incredible texture and taste.
Make sure the cream is simmering before adding it to the chocolate. The heavy cream should be steamy and simmering along the edges but not at a roaring boil. This will ensure the cream fully melts the chocolate chips.
You can sub out the rum. I find that dark rum adds a very subtle depth of flavor to the chocolates but you can also substitute the rum with a floral gin or whisky. If you want a non-alcoholic version, simply add an extra tablespoon of heavy cream instead.
Chill the chocolate for a minimum of 4 hours. Patience is key! You don't want to remove the chocolate and cut before it has had time to fully set because it will become a goopy mess.
Use a hot knife for the cleanest cuts. You can heat your knife up over a flame or soak it in hot water. Make sure to wipe the knife down before every cut.
Storage Instructions. Nama chocolate is best served within 24 hours. You can store them in an airtight container in the refrigerator for up to 1 week. The cocoa powder will get slightly wet and clump up the longer it is stored in the refrigerator.