Dark Chocolate Namelaka (Namelaka al Cioccolato Fondente)
Category: Desserts
Serving Size: 1
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (55% cocoa) | 140g |
| Fresh liquid cream | 210g |
| Whole milk | 90g |
| Glucose | 10g |
| Gelatin sheets | 2g |
| Vanilla pod | 1 |
Nutritional Information (Per serving)
| Nutrient | Amount |
|---|---|
| Energy | 1,400 kJ |
| Protein | 2.5g |
| Carbohydrates | 35g |
| Sugars | 28g |
| Fat | 21g |
| Saturated Fat | 12g |
| Fiber | 2g |
| Sodium | 10mg |
Preparation
Step 1: Prepare the Chocolate
- Begin by finely chopping the dark chocolate into small pieces to ensure it melts easily.
Step 2: Infuse the Milk and Vanilla
- In a small saucepan, pour the whole milk and add the glucose. If you’re using a vanilla pod, slice it open and scrape out the seeds. Add both the seeds and the pod to the milk mixture.
- Warm the milk gently over low heat, stirring occasionally, until it reaches a slight simmer. The goal is to infuse the milk with the vanilla’s rich flavor.
Step 3: Prepare the Gelatin
- While the milk is heating, soak the gelatin sheets in a bowl of cold water for about 5 minutes, or until softened.
- Once softened, remove the gelatin from the water and add it to the warm milk. Stir until completely dissolved.
Step 4: Mix Milk and Chocolate
- Pour the infused milk mixture (with the dissolved gelatin) over the chopped dark chocolate in a heatproof bowl. Stir gently, allowing the heat from the milk to melt the chocolate completely.
Step 5: Incorporate the Cream
- Slowly pour the fresh liquid cream into the chocolate mixture, stirring continuously until smooth and silky. The result should be a thick, glossy consistency.
Step 6: Cool and Chill
- Cover the mixture with plastic wrap, pressing the wrap directly onto the surface of the namelaka to avoid a skin forming.
- Refrigerate for at least 12 hours to allow the namelaka to set and become firm. This resting period is essential for developing the perfect texture.
Step 7: Serve
- After the 12 hours, remove the namelaka from the fridge. It should have a smooth, creamy texture that holds its shape but remains luscious.
- Serve it in small cups, or use it as a filling for cakes or tarts.
Tips:
- If youβre short on time, let the namelaka chill for a minimum of 6 hours, but the longer it sets, the creamier and firmer it becomes.
- For extra indulgence, top with a dusting of cocoa powder or grated chocolate before serving.
This Dark Chocolate Namelaka is a rich, velvety dessert that showcases the luxuriousness of dark chocolate and vanilla, with a hint of sweetness from the glucose. The smooth, creamy texture makes it the perfect treat to serve after dinner or to elevate any special occasion.
