"Namelaka means “smooth” or “creamy” in Japanese, it has been invented by @valrhonafrance . It’s one of my favorite creams to use for filling cream puffs or to use as a cremeux in a mousse cake. No eggs or flour, it’s probably the easiest cream to make! Make sure to let it rest in the fridge for at least 6 hours before using it."
Namelaka Chocolate Cream
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A Note from Feedfeed
This Namelaka Chocolate Cream is the perfect silky smooth cream for all your pastry needs! Use it in cakes, filling pate a choux, or entremets for a delicious chocolate flavor.
If you love all things chocolate, head over to our Chocolate feed edited by @now_forager for over 1000 recipes with chocolate as the shining star!
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Prep time 20mins
Recipe Card
ingredients
- 1 1/2 cups (250 grams) dark chocolate
- 1 cup milk
- 1/2 tablespoon (5 grams) gelatin
- 1 3/4 cups (400 grams) heavy whipping cream
Method
Step 1
Bloom the powdered gelatin with 1/4 cup water. Set aside.
Step 2
Bring milk to a small boil and immediately pour onto chopped dark chocolate. Let sit for a few minutes, add bloomed gelatin then whisk until chocolate is melted. Add cold whipping cream. Mix everything with an immersion blender until smooth. Pour into a large container and cover with saran wrap and let it rest for at least 6 hours in the fridge before using it.