I fell in love with this chocolate delicacy when I first tried it at Royce Chocolate. Like the round french truffles, these square Nama Chocolate just melts in your mouth.
I've been wanting to make this ever since I found the recipe from Just One Cookbook, but just hadn't gone to making it until now because I've some left over cream from my last bake.
No words can describe it. I can only say....Every bite is simply heaven!Nama Chocolate
recipe from Just One Cookbook
makes 36 small chocolate squares using a 8" square baking pan
400g dark chocolate
200ml heavy whipping cream
Liqueur of your choice (optional - I used Bailey's with a tinge of coffee)
2 tsp cocoa powder, for sprinkling
1. Line a 8" square pan with parchment paper. Set aside.
2. Heat the whipping cream at medium heat until bubbles start to form at the sides. Remove from heat and add chocolate to it.
4. When the chocolate has melted and the mixture is smooth, mix in the liqueur.
5. Pour the chocolate mixture into the lined baking pan.
6. Tap the baking pan a few times on the table top to remove any air bubbles.
7. Even the top with a spatula if required.
8. Leave in the refrigerator to set for about 4 hours or overnight.
9. When the chocolate has set, remove from the parchment paper. With a sharp knife, trim the sides of the chocolate block. Cut the chocolate block into 6 strips, then cut each strip into 6 smaller pieces. (Dip the knife into warm water and wipe dry after each cut)
10. Dust cocoa powder over the chocolate squares.
11. Keep the nama chocolate chilled in the refrigerator until ready to serve.
12. Serve chilled.
This post is linked to – Little Thumbs Up June 2015 (Cream) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe.
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