Ella's Nama Chocolate Truffles

Here's Royce's famous Nama Chocolate truffles recreated. They're silky, salaciously smooth squares of chocolate ganache powdered with a blizzard of cocoa powder, somewhere between a liquid and a solid. It's a bold statement, but I've yet to taste a better truffle.

Ingredient Notes:

What Chocolate do i use?

There are many chocolates in the market that can be used basis your budget/taste preference

• If you would like a refined sugar free version, i recommend any of the All things chocolate chunks they are amazing for this.
• Working on a budget, then the Morde 70% couverture is a good choice. DO NOT USE COMPOUND CHOCOLATE FOR THIS RECIPE! i cannot say that enough.
• Looking for that classic Belgian chocolate flavour, a mix of 55 % and 70 % of Callebaut callets works perfectly for this recipe as well.

I actually used a mix of all three of these chocolates to give it a more complex flavour. All 3 in equal portions!

What cream do i use?

• Ideally, any cream with a fat percent of 25% and above works well with this recipe.
• Personally, i prefer d'lecta dairy cream but you can use the Amul whipping cream as well.

Can i add alcohol to the paste?

• You can add in 1 tea spoon Kahlua or Brandy to elevate your treat.

Follow us on Instagram to see the step by step process of the recipe. 

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Recipe:

Nama Chocolate

Yields 36 squares

Prep Time: 10 minutes

Total Time: 2 hours

250 grams Dark Chocolate ( 60 - 70 % cocoa content)

175 grams Cream, at least 25% fat (I have used d'lecta dairy cream)

15 grams Salted Butter

15 grams Cocoa Powder

Method: 

Use parchment paper to line a 6x6-inch baking pan.

Chop your chocolate into tiny pieces.

Add the cream and butter to a pot and heat until it begins to steam.

Add the chocolate over the hot cream and butter , stirring constantly, until it is completely melted. 

Pour the chocolate paste into the pan that has been prepared. Spread evenly over the entire surface, keeping it as smooth as possible. 

Place it in the freezer for 2 hours.

Now onto the slicing. Take the block of chocolate out of the freezer and mark 1x1-inch squares with a knife; that's 6 lines across both ways, i.e. 36 squares.

Dust with cocoa powder and enjoy!

Storage: Store your Nama chocolate in an air tight container for up to 5 days.

Ideal way of eating: After leaving them at room temperature for 30 minutes.