Creamy Milk Chocolate Namelaka Filling Recipe

Milk Chocolate Namelaka

Category: Desserts
Servings: 4

Namelaka is a luxurious, velvety dessert that has become a favorite for many pastry lovers, thanks to its creamy texture and rich flavor. This Milk Chocolate Namelaka is made with high-quality milk chocolate, fresh cream, and a touch of gelatin, creating a smooth, luscious filling that’s perfect for cakes, tarts, or even enjoyed on its own as a decadent treat. Whether you’re looking to fill a cake or create a stunning dessert, this recipe will bring the perfect balance of sweetness and creaminess.

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Ingredients

Instructions

1. Soak Gelatin: Start by soaking the gelatin sheets in cold water. Let them sit for about 5-10 minutes until they become soft and pliable.

2. Chop Chocolate: Finely chop the milk chocolate into small pieces to ensure it melts evenly and smoothly.

3. Melt Chocolate: Gently melt the chocolate in the microwave. Heat it in short bursts of a few seconds at a time, stirring well in between, to avoid burning the chocolate. Once melted, set it aside to cool slightly.

4. Combine Liquids: In a small saucepan, combine the whole milk, heavy cream, and glucose. Heat the mixture over medium-low heat until it’s just below boiling point, stirring occasionally.

5. Add Gelatin: Drain the softened gelatin and add it to the warm milk-cream mixture. Stir continuously with a whisk until the gelatin is completely dissolved and incorporated.

6. Combine Chocolate and Cream: Slowly pour the warm milk and cream mixture into the melted chocolate. Stir gently with a spatula until the mixture is smooth, creamy, and uniform in texture.

7. Blend the Mixture: For a perfectly smooth consistency, use an immersion blender to blend the mixture. Hold the blender just below the surface to avoid introducing air. Blend until the namelaka is glossy, silky, and free of lumps.

8. Chill: Transfer the namelaka to a bowl, cover with plastic wrap, and refrigerate for at least 12 hours to allow it to crystallize and set to the perfect texture.

9. Whip (Optional): After the chilling period, the namelaka will have set into a firm, creamy consistency. If you prefer a lighter, airier texture, you can whip it with an electric mixer for a few minutes until it becomes fluffy and soft.

10. Serve: Once you’ve achieved your desired texture, use the namelaka as a filling for cakes, tarts, or even as a standalone treat. Its silky-smooth consistency makes it ideal for piping or spreading.

Tips

• Storage: Store the namelaka in an airtight container in the refrigerator for up to 5 days.
• Flavor Variations: You can experiment with different types of chocolate (such as dark or white chocolate) for unique flavor profiles.
• Serving Suggestions: Try pairing it with a fresh fruit compote or drizzle with caramel for an extra touch of sweetness. It also makes an excellent filling for macarons or layered pastries.

This Milk Chocolate Namelaka is the epitome of creamy indulgence, perfect for those special occasions or when you simply want to treat yourself to something extraordinary. Enjoy!