Chocolate Truffle Recipe (Nama Chocolate)

February 16, 2014

Hi! Here's another simple no-bake recipe, Chocolate Truffle, by Ochikeron-San. Chocolate truffles, otherwise known as Nama chocolates are very popular in Japan. The most well-known Nama chocolate in Singapore would probably be from Royce, where they sell a variety of flavours (my favourite being the Nama Bitter).

So what is Nama chocolate? 'Nama' actually means raw or fresh in Japanese, i.e. 生(なま). Nama is made using fresh cream and chocolate. So that's where it gets its name. These velvety treats are incredibly rich and creamy, and they melt in your mouth like bites of heaven.

Tantalised yet? Follow this recipe to make some Nama chocolate for your indulgence! 

adapted from Ochikeron

Makes 5 - 10 Chocolate truffles

100g Dark Chocolate
3 Tablespoons of Fresh Cream
1 Tablespoon of Liqueur (Baileys goes well with chocolate!)
1 Tablespoon of Unsalted Butter
Cocoa Powder (for dusting)

1. Melt the chocolate and heavy cream in a double boiler over hot water (60C/140F).
2. Remove from the hot water, and using a whisk or spatula, mix until creamy.
3. Add the butter and liqueur, and mix lightly.

4. Transfer the mixture into a piping bag, and pipe it into a heart shaped mold. (line the mold with food wrap for easy removal). Alternatively, pour the mixture into a rectangular container lined with food wrap. Smooth the surface and leave it to set in the fridge for 1 to 2 hours.

5. When the chocolate is firm, pop the chocolate out of their molds/container. If a container was used, cut the chocolate into small square pieces.
6. Dust with cocoa powder and serve. 

That's it! A fool-proof recipe that's bound to capture people's hearts. Enjoy!

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