Namelaka Chocolate Ganache is a luxuriously smooth and creamy Japanese-style chocolate ganache that melts in your mouth. I love using it as a filling or frosting for cakes, tarts, and a variety of desserts because of its delicate texture and rich flavor.
Why You’ll Love This Recipe
I’m always impressed by how silky and velvety this ganache turns out. It’s not too heavy like some ganaches but has just the right balance of creaminess and chocolate intensity. Plus, it’s versatile — whether I’m frosting a cake or adding a decadent layer to a tart, Namelaka ganache always elevates the dessert to a new level of indulgence. The simple ingredients come together quickly, and chilling time lets the ganache develop that perfect creamy consistency.
Ingredients
200g high-quality dark chocolate (70% cocoa), finely chopped
200ml heavy cream
50g unsalted butter, softened
50ml whole milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Place the finely chopped dark chocolate in a heatproof bowl.
In a small saucepan, combine the heavy cream and whole milk. Heat gently over medium heat until just simmering — be careful not to let it boil.
Pour the hot cream mixture over the chopped chocolate and let it sit for 1-2 minutes to soften the chocolate.
Using a whisk or spatula, gently stir from the center outward until the mixture is smooth and glossy.
Add the softened butter in small pieces and fold it into the ganache until fully incorporated and silky.
Cover the surface with plastic wrap, pressing it directly onto the ganache to prevent a skin from forming, and refrigerate for at least 4 hours or overnight. This chilling step helps the ganache thicken to a creamy, spreadable consistency.
Before using, gently whip the ganache with a hand mixer or whisk to create a light, airy texture perfect for frosting or filling.
Servings and timing
This recipe yields about 8 servings of ganache.
Prep time is approximately 10 minutes, cooking takes around 5 minutes, and chilling requires at least 4 hours, so plan ahead for best results.
Variations
I sometimes tweak this ganache by adding a pinch of sea salt or a teaspoon of espresso powder to intensify the chocolate flavor. For a different twist, swapping dark chocolate for milk or white chocolate will give a sweeter, creamier result. Adding a splash of flavored liqueur like Grand Marnier or Frangelico can also bring a subtle, sophisticated note.
Storage/reheating
I store leftover Namelaka ganache in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it again, I let it come to room temperature and then gently re-whip to restore its creamy texture. This ganache doesn’t do well with microwaving, as it can separate or become grainy. Instead, slow and gentle warming combined with whipping works best.
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FAQs
What makes Namelaka ganache different from regular ganache?
Namelaka ganache includes milk alongside cream and butter, creating a softer, silkier texture that melts beautifully on the palate. It’s lighter and more refined compared to traditional heavy cream-only ganache.
Can I use other types of chocolate?
Yes, you can use milk or white chocolate, but the texture and sweetness will change. Dark chocolate gives the most balanced richness. Be sure to choose high-quality chocolate for the best flavor.
How long should I chill the ganache?
Chilling for at least 4 hours or overnight is essential. This allows the ganache to thicken and develop the creamy consistency ideal for spreading or piping.
Can I freeze Namelaka ganache?
I don’t recommend freezing it, as freezing and thawing can affect the texture and cause separation. Refrigeration is best for storage.
Is this ganache suitable for piping decorations?
Yes, after chilling and whipping, Namelaka ganache becomes light and airy enough to pipe beautifully onto cakes and pastries.
Conclusion
Making Namelaka Chocolate Ganache is one of my favorite ways to add a touch of elegance and richness to desserts. Its smooth, creamy texture and deep chocolate flavor never fail to impress guests or satisfy my chocolate cravings. With simple ingredients and straightforward steps, this recipe is a must-try for anyone looking to elevate their baking with a luxurious Japanese-style ganache.
📖 Recipe:
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Namelaka Chocolate Ganache
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: About 8 servings
- Diet: Vegetarian
Description
Namelaka Chocolate Ganache is a luxuriously smooth and creamy Japanese-style chocolate ganache that melts in your mouth, perfect for filling or frosting cakes and desserts.
Ingredients
200g high-quality dark chocolate (70% cocoa), finely chopped
200ml heavy cream
50g unsalted butter, softened
50ml whole milk
Instructions
- Place the finely chopped dark chocolate in a heatproof bowl.
- In a small saucepan, combine the heavy cream and whole milk. Heat gently over medium heat until just simmering, being careful not to boil.
- Pour the hot cream mixture over the chopped chocolate and let sit for 1-2 minutes to soften the chocolate.
- Gently stir from the center outward until the mixture is smooth and glossy.
- Add the softened butter in small pieces and fold into the ganache until fully incorporated and silky.
- Cover the surface with plastic wrap, pressing directly onto the ganache to prevent skin formation, and refrigerate for at least 4 hours or overnight.
- Before using, gently whip the ganache with a hand mixer or whisk to create a light, airy texture perfect for frosting or filling.
Notes
Adding a pinch of sea salt or espresso powder can intensify the chocolate flavor.
Swapping dark chocolate for milk or white chocolate results in a sweeter, creamier ganache.
A splash of flavored liqueur like Grand Marnier or Frangelico can add subtle sophistication.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Rewhip ganache at room temperature before reuse; avoid microwaving to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop, refrigeration, whipping
- Cuisine: Japanese-style
Nutrition
- Serving Size: Approximately 50g
- Calories: 220
- Sugar: 14g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
