Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Namelaka Base
Chantilly (Whipped Cream) & Garnish
Method
Chocolate Namelaka Base
Prepare gelatin
If using gelatin sheets: place 3 sheets in a bowl of cold water and let soften for 5–10 minutes. If using powdered gelatin: sprinkle about 9 g (approx. 3 tsp) over 30 ml cold water and let bloom for 5–10 minutes.
Warm dairy and syrups
In a small saucepan, combine 300 ml heavy cream, 100 ml whole milk, 25 g granulated sugar and 15 g light corn syrup. Warm over medium heat until it reaches a bare simmer (small bubbles at the edge), stirring to dissolve the sugar. Do not boil.
Incorporate gelatin
Remove the cream mixture from heat. If using soaked gelatin sheets, squeeze out excess water and add the soft sheets to the hot cream, stirring until fully dissolved. If using bloomed powdered gelatin, add the swollen gelatin to the hot cream and stir until dissolved and fully incorporated.
Melt chocolate
Place 300 g finely chopped dark chocolate in a heatproof bowl. Pour the hot cream-gelatin mixture over the chocolate and let sit undisturbed for 1 minute to soften the chocolate. Gently stir from the center outward in small circles until the chocolate is completely melted and a smooth emulsion forms. Add 40 g cubed unsalted butter and 1 pinch fine sea salt and continue stirring until the butter is melted and glossy.
Emulsify and strain
If you see any lumps, pass the mixture through a fine-mesh sieve into a clean bowl to remove any solids or air bubbles. This produces a silky texture.
Cool and set
Cover the surface with plastic wrap (press the wrap onto the surface to prevent a skin) and let cool to room temperature, then refrigerate until fully set and chilled, at least 4 hours or up to overnight. The set namelaka should be a firm, pudding-like but very smooth texture.
Whip for silkiness (optional step for softer texture)
For a supremely silky, mousse-like texture: once chilled and set, remove from refrigerator and, using an immersion blender or stand mixer, briefly (10–20 seconds) whip the namelaka to lighten it — do not overmix. Stop when the mixture becomes glossy and slightly aerated. Transfer into serving glasses or molds. If serving as a firm pudding, simply spoon or pipe the chilled namelaka into serving vessels without whipping.
Chantilly (Whipped Cream) & Garnish
Chill equipment
Place the mixing bowl and whisk/beaters in the refrigerator or freezer for 10–15 minutes prior to whipping to help achieve stable peaks.
Make chantilly
Place 200 ml cold heavy cream, 20 g powdered sugar and 1 tsp vanilla extract in the chilled bowl. Whip on medium-high speed until soft to medium peaks form — cream should hold shape but still be soft enough to pipe. Taste and adjust sweetness if desired.
Assemble
Spoon or pipe a dollop of chantilly onto each portion of chilled namelaka. Lightly dust with about 1 tsp unsweetened cocoa powder per batch (or 1/8–1/4 tsp per serving) using a fine sieve. Finish with 10 g shaved chocolate or chocolate curls distributed across servings.
Serve and store
Serve immediately after assembling for best texture. Unassembled namelaka (kept covered) will keep in the refrigerator 3–4 days; chantilly is best used within 24 hours. If namelaka was whipped to aerate, keep it chilled until 10–15 minutes before serving.