How to Make Nama Chocolate (Royce-inspired Japanese Chocolate Truffles) Recipe

About:

The impossibly smooth, decadent squares practically dissolve Japanese chocolate truffles on your tongue, leaving behind a symphony of rich chocolate bliss. Have you ever craved to recreate that magic in your kitchen? This recipe will guide you through crafting Nama chocolate inspired by the Royce masters themselves. You can now enjoy the same taste and quality at home!

YouTube Link: https://youtu.be/AcfZQJjcIrk

Equipment

Pyrex Rectangular Container

Buy the Pyrex Container at Amazon

Ingredients

Serves 7 – 8

250g Dark Chocolate (72% dark) – https://amzn.to/3HK5slL
150g Heavy Cream – https://amzn.to/4be0KdI
54g Condensed Milk – https://amzn.to/3Ukgp5b
13g Brandy – https://amzn.to/3SgB0ow
50g Salted Butter – https://amzn.to/3UjgmXq
1 – 2 tbsp Cocoa Powder (for dusting) – https://amzn.to/3SDiVBh

Steps

Chop the chocolate bar thinly
Measure the chopped chocolate (we need 250g)
Heat up the pan with the heavy cream and condensed milk
Stir until condensed milk dissolved
Once you see the small bubbles, turn off the heat
Add the chopped chocolate, butter, brandy
Mix well until all the ingredients are well combined
Prepare a tray (7in x 5in x 1.5in) with parchment paper
Pour the chocolate mixture
Level it and put it in the fridge for a couple of hours to overnight (until the chocolate is settled)
Cut into pieces and dust with the cocoa powder
Serve it!