Namelaka is a Japanese way to make chocolate mousse or ganache. The fun thing about is that you can prepare it well in advance and after chilling you can use it directly (and practice your quenelle game ;)) or whip it to the consistency you wish. Also, by infusing the cream with flavour you can make variation on variation. Here are two recipes with white and dark chocolate.
Ingredients
| White namelaka | ||
|---|---|---|
| 6 | gr | (or 4 sheets) gelatine |
| 300 | ml | whole milk |
| 15 | gr | glucose |
| 500 | gr | white chocolate |
| 600 | gr | cream 35% |
Method
Bloom the gelatine in water. Melt the chocolate au bain marie.
Cook the milk and remove from heat. Add gelatine and glucose.
Mix 1/3 of the milk mixture into the chocolate and stir until smooth. Repeat with the rest of the milk.
Let cool to 35 degrees celcius and then add the cream. Mix with a handblender and refrigerate. (for a better result, let cool at room temperature first for a couple of hours, then refrigerate).
Ingredients
| Coffee namelaka | ||
|---|---|---|
| 9 | gr | (or 6 sheets) gelatine |
| 300 | gr | whole milk |
| 2 | tonka beans | |
| 450 | gr | dark chocolate (54,5%) |
| 15 | gr | glucose |
| 50 | ml | whisky |
| 30 | ml | espresso |
| 600 | gr | cream 35% |
Method
Bloom the gelatine in water. Melt the chocolate au bain marie.
Grate the tonka bean in the milk and bring to a boil. Remove from heat and add glucose, gelatine, whisky and espresso.
Sieve 1/3 of the milk into the chocolate and stir until smooth. Repeat with the rest of the milk.
Let cool to 35 degrees celcius and then add the cream. Mix with a handblender and refrigerate.
If you want to infuse flavour, you could infuse the milk first (or the cream - as more fat tends to retain more flavour - but you need to cool that to at least 35 degrees celcius before using).