easy nama chocolates recipe

so delicious, they melt in your mouth and a little in your hands

dear friend,

i love chocolates. they make me feel good. nama chocolates are so melt-in-the-mouth decadent and rich, yet light and airy in texture, they evoke pure joy. i’ve been writing so much lately my brain has rotted. so i’m struggling with a headnote here. and i just want to eat more of these.

reel for reference

katlieu

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Without further ado, right after I plug my newest cookbook:

Order “Modern Asian Kitchen” my cooking cookbook, out now.

easy nama chocolates recipe by Kat Lieu

Truffle Tips: You'll need a candy or digital thermometer for this recipe. Think of it as your magic wand!

Storage: Keep the nama chocolates in an airtight container in the fridge for up to 5 days, or store them in the freezer indefinitely. (But honestly, who’s going to wait that long to eat them?)

Yield: 36 truffles (unless you eat half the mixture while making it!)
Prep Time: 10 minutes
Inactive Time: 4 hours to overnight (yes, patience is a virtue!)
Cook Time: About 5 to 10 minutes

Ingredients:

• 470 grams high-quality semi-sweet chocolate (the good stuff, no skimping!)

• 1 cup heavy cream

• 2 tablespoons unsalted butter

• 2 tablespoons sweetened condensed milk

• Pinch of kosher salt

• 1 ½ tablespoons Japanese whisky, Bourbon, or a liquor of your choice (optional but highly recommended for grown-up fun)

• Dutch-process cocoa powder for dusting

• Sea salt flakes (optional)

• Edible gold foil (optional, for when you’re feeling extra fancy)

Instructions:

1. Prepare the Pan:

   • Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides. Secure the overhang with metal binder clips if needed. Place the chocolate in a large heatproof bowl and set it aside. Think of this as giving your chocolate a comfy bed.

2. Heat the Cream:

   • In a heavy saucepan, combine the heavy cream, butter, sweetened condensed milk, and a pinch of salt. Heat over medium heat until the mixture reaches 120°F, about 5 minutes. Be careful not to overheat—your chocolate won’t temper correctly if the mixture is too hot. Remove from heat. (No one likes a burnt cream disaster!)

3. Melt the Chocolate:

   • Microwave the chocolate in two 30-second bursts. Pour the heated cream mixture over the softened chocolate. Stir with a rubber spatula, then whisk until the mixture is smooth and glossy. Stir in the liquor if you're using it. Pour the mixture into the prepared baking dish and smooth the top with an offset spatula. Channel your inner artist here!

4. Chill:

   • Cover and refrigerate for at least 4 hours, or overnight. (Yes, I know, waiting is the hardest part.) Once chilled, lift the chocolate out of the dish. Dip a sharp knife in hot water, wipe it dry, and cut the chocolate into 36 squares. For clean cuts, dip the knife in hot water and wipe it off between each cut. (It’s like giving your knife a little spa treatment!)

5. Finish:

   • Dust the chocolates with cocoa powder. If you like, sprinkle with sea salt flakes and decorate with edible gold foil. (Because why not make your chocolates look as fancy as they taste?)

Enjoy these velvety, melt-on-the-tongue nama chocolates and wow your friends with your confectionery skills! (Or, you know, just hide them and enjoy them all yourself—no judgment here!)

Happy cooking and baking, always, and may all your sweet dreams come true!

xoxoxo
Kat Lieu

“One day, I will be the Asian Julia Child…”- Kat Lieu <3

and you are paving the path for me to achieve this dream, dear friend

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