Japanese · Dessert
Matcha-Dusted Nama Chocolate
A dense, melt-in-the-mouth square of Japanese nama chocolate, made from just dark chocolate, cream and butter, set until fudgy and finished with a dusting of bitter cocoa powder to cut the richness.
$1
10 minsPrep
5 minsCook
195 minsTotal
EasyLevel
Nutrition per serving
258Calories
2.8gProtein
21.5gFat
14.2gCarbs
7.1gSugar
3.7gFiber
31mgSodium
28mgChol
13.1gSat Fat
240mgPotassium
33mgCalcium
3.6mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Craft Beer - Yuzu Pale Ale
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small 10x10cm tin with cling film, leaving overhang on all sides.
2
Warm the heavy cream in a small saucepan over low heat until just steaming but not boiling, about 2 minutes.
3
Place the finely chopped dark chocolate in a heatproof bowl set over a double boiler and pour the hot cream over it.
4
Let sit 1 minute, then stir gently from the centre outward until fully smooth and glossy.
5
Add the softened butter and stir until completely melted and incorporated.
6
Pour the ganache into the lined tin, smoothing the top with a spatula to an even 1.5cm depth.
7
Cover and refrigerate for at least 3 hours, or until firm to the touch.
8
Lift the set block out using the cling film overhang and place on a board.
9
Dust the top generously with sifted cocoa powder.
10
Using a hot, dry knife wiped clean between cuts, slice into 4 even pieces.
11
Serve immediately, keeping remaining pieces chilled until ready to eat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Heavy Cream, warmed
- 55g55g Chocolate Dark 70, finely chopped
- 6g6g Butter, softened
- 4g4g Cocoa Powder, sifted, for dusting, 1
