This nama chocolate recipe makes the most decadent, silky smooth chocolate truffles! It's rich, creamy, and melts perfectly in your mouth! Made with only 5 ingredients, this Royce' chocolate copycat tastes ridiculously luxurious and just like the real thing.
We recently got to experience Royce' Nama Chocolate. Hands down. It was the best chocolate truffles ever!
The texture was slightly fudgy, but the moment you put it in your mouth, it melts into the most decadent, silky smooth chocolate goodness! It was rich and creamy and perfectly balanced between sweet and bitter.
It was so good! So, how can we enjoy this piece of chocolate heaven without sharing? 😉 Hehe, we made a homemade nama chocolate copycat recipe that tastes just like the Royce!
If you're looking for more chocolate goodies, you may also like our flourless chocolate soufflé, 2 ingredient condensed milk truffles, and these soft and chewy chocolate chip cookies.
What is nama chocolate?
"Nama" in Japanese means raw. It refers to the pureness and freshness of the ganache, as it is made with fresh cream and cacao.
Essentially, nama chocolate is a rich, chocolate ganache truffle that's cut into cute little cube/blocks and dusted with cocoa powder. It was popularized by Japan, and two companies in particular: Royce' and Meiji.
- Good quality chocolate - Use good quality chocolate, as this is one of the only 3 major ingredients for making nama chocolate! We highly recommend Ghirardelli's 60 percent cacao bittersweet chocolate bars.
- Heavy cream - This gives nama chocolate its signature rich, creaminess.
- Brandy/ cognac - Either would work! The alcohol is totally optional. It's to give the ganache an extra depth of flavor and richness. We used Martell cognac.
- Unsalted butter - Butter adds extra richness to the chocolate. It also helps the chocolate ganache set a bit better.
- Cocoa powder - Got to have the signature cocoa dusting!
What is the best chocolate to use?
Because nama chocolate is made of so few ingredients, it is very important that good quality chocolate is used. But most importantly, make sure you pick a chocolate you enjoy.
You can use couverture chocolate, baking chocolate bars, or chocolate chips. We highly recommend Ghirardelli's 60 percent bittersweet chocolate bars or their chocolate chips.
Can I make nama chocolate without alcohol?
Yes! Nama chocolate can be made without alcohol. So, please feel free to omit the brandy/ cognac if you don't have any or can't consume alcohol. The brandy is simply used to add a depth of flavor and for that extra luxurious flavor.
If you are omitting the brandy/ cognac, do add 2 extra tablespoons of heavy cream to supplement.
Make the chocolate ganache:
1. In a heatproof bowl, add the chopped chocolate bars and unsalted butter.
2. Heat the heavy cream in a saucepan over medium heat until it's hot, and it starts to bubble. Make sure to not scorch the cream!
3. Once the cream is hot, pour it over the chocolate and butter. Let the mixture sit for about 5 minute.
4. Gently, stir the ganache mixture until everything is well combined. Then, add the brandy/ cognac. Gently mix until combined.
Chill, shape, and garnish the chocolate truffles:
5. Pour the ganache into a parchment lined square baking pan and gently shake to even out the surface. Tap the pan on the countertop to pop any large bubbles. Chill in the fridge for 3 to 4 hours, or until the ganache is set.
6. Remove the ganache from the baking pan by lifting up the parchment paper. Unwrap the sides and evenly cut the ganache into 49 pieces.
We made ours in a 9 by 9 square baking pan. So, we cut it into 3 centimeter squares. If you're doing the same, make 7 vertical and 7 horizontal cuts.
🌟 Pro tip: Dip your knife in hot water and dry completely before each cut. Also, wipe off you knife between each cut to keep the presentation clean.
7. Dust the chocolate squares with cocoa powder and enjoy, or store in the fridge until ready to serve.
🍴 Serving tip: Do let the nama chocolate warm up at room temperature for about 10 minutes for best texture!
How to line a square baking pan
Lining the baking pan is a small detail in shaping your homemade nama chocolate, but it really makes a difference in keeping the edge pieces as neat as possible!
1. First, cut a square piece of parchment paper that's at least 2 inches wider than the base of your square pan on all sides.
2. Next, place the pan in the middle of the parchment paper and make indentations along the edges of the pan. Fold the parchment according to the indentations.
3. With a pair of scissors, cut along the red dotted lines (refer to photo #1 below).
4. Place the parchment in the square baking pan and tuck the cut section of the parchment to form a box (refer to photo #4). You can also use some tape to help hold the parchment edges straight.
- Let the chocolate sit in the hot cream for about 5 minutes before stirring. This helps the chocolate melt more evenly and less risk of chunks.
- Warm up the knife. Slightly warm up your knife in hot water before cutting the chocolate ganache helps make cleaner cuts. Do make sure to dry off the knife before making each cut.
- Wipe off the knife after each cut. Clean off your knife between each cut to prevent chocolate build ups that can ruin your perfect chocolate squares!
- Chill the nama chocolate as needed. Because nama chocolate has such high ratio of cream to chocolate, it tends to get soft much faster and become difficult to cut, especially during the summer. Refrigerate for 15 to 30 minutes to help it firm up, so it's easier to handle.
Best way to enjoy nama chocolate
Nama chocolate is great on its own because it's so silky smooth, decadent, and perfectly balanced. However, you could enjoy it with your coffee or with fruits.
It is also best to let nama chocolate sit on your counter for about 10 minutes before enjoying. This will help temper and slightly warm up the chocolate ganache so that it has the best mouthfeel.
Homemade nama chocolate storage
After your homemade nama chocolate is complete and dusted with cocoa powder, store them in the fridge, in airtight containers for up to 3 to 4 weeks. Try to keep the chocolate arranged in a single layer.
You could also freeze the nama chocolate for up to 2 months. When you're ready to enjoy them, let them defrost at room temperature for about 15 minutes or until softened.
🌟 Pro tip: Store the nama chocolate in separate small batches so you can defrost and enjoy the amounts you want!
Nama chocolate is decadent and silky smooth with a luxurious richness and creaminess that melts in your mouth. Because we used bittersweet chocolate, it's perfectly balanced between sweet and bitter.
Nama chocolate is best enjoyed as soon as possible, up to 1 week if kept chilled. But you can keep it in the fridge for up to 3 to 4 weeks or frozen for up to 2 months.
Yes. Because nama chocolate is made of high ratio of cream, it will eventually melt and become super soft if left in the heat or in a warm environment.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
Nama Chocolate (Royce' Copycat Recipe)
- 12 ounces 60% cacao bittersweet chocolate chopped into small pieces (good quality baking chocolate bars or chips)
- 1½ cups heavy cream
- 2 tablespoons unsalted butter cut into small pieces
- 2 tablespoons brandy or cognac (optional, but if omit, use 2 more tablespoon of heavy cream)
- Cocoa powder as needed for dusting
- Prepare the baking pan and chocolate:Line a 9x9 square pan with parchment paper, and place the chopped chocolate bars and butter into a heatproof bowl. Shake the bowl to even out the chocolate.*Refer to the post for photo reference on how we lined our baking pan.*
- Make the chocolate ganache:Add heavy cream into a saucepan and heat on medium heat until it's hot and starts to bubble. Don't scorch it!
- Pour the hot heavy cream over the chocolate and butter, and let it sit for about 5 minutes.
- After 5 minutes, gently stir the chocolate and heavy cream until everything is well combined. Add the brandy/cognac and gently stir to combine.
- Chill the ganache:Pour the ganache into the prepared baking pan and give it a gently shake to level out the surface. Tap the pan on the counter a couple of times to pop large bubbles. chill in the fridge for at least 3 to 4 hours or until the ganache is set.
- Cut, garnish, and serve:Once the ganache is set, remove it from the pan. Evenly cut the ganache into 49 pieces by making 7 vertical cuts and 7 horizontal cuts. Each square is about 3 by 3 centimeters.
- Dust the nama chocolates with cocoa powder and enjoy!
- At anytime, if the ganache feels too soft to handle, let it chill in the fridge for 15 to 30 minutes to firm up.
- Depending on your fridge, the ganache may take longer than 3 to 4 hours to set.
- To make this nama chocolate recipe without alcohol, simply omit the brandy/cognac and use 2 extra tablespoons of heavy cream.
- You can also heat the cream in the microwave for about a minute to 1 minute 30 seconds on high. Keep an eye out and don't let it boil!
Hello, thanks for sharing this recipe, it look delicious.
Can you please tell me the amount of each ingredient?
Thank you for your kind words! The recipe is right above the comment section in the recipe card (ingredients + detailed instructions included). Is it not visible to you?
Beginner here. Would I be able to substitute the brandy with rum extract?
Thank you for trying out our recipe! The flavor of the extract will be different compared to brandy and cognac. However, yes. You can substitute it with some rum extract. I'd say for the 2 TBSP of brandy/cognac, try 2 to 3 teaspoons of rum extract. You could also omit the alcohol altogether and just use more cream instead.
Hope this helps!
Thanks for the recipe! Can I use glassware instead of the metal baking pan?
Yes! Feel free to use any container you want. We chose our metal baking pan because it's got good straight edges to keep our chocolate perfectly even. =)
Hello, i tried the recipe, but what happened is that the butter separated when chilled. Can you suggest what did i do wrong? Thank you
If the fat looks separated with chilled, it's most likely that the chocolate, the cream, and butter, was already separated before chilling. The mixture will break and separate if overheated. If you don't mind me asking, how did you melt the chocolate, cream, and butter? Feel free to email us if you prefer!
I wanted to eat Royce chocolate so bad after seeing the female lead eat it in a kdrama I was watching (namely, I Can Hear Your Voice). I couldn't wait long enough to order it, so I just decided to make it! This recipe worked perfectly and nama chocolate is the chocolate of my dreams. However, I had one problem with it. The chocolates melt really fast. Is there any reason why that might be happening? How can I fix it?
Thank you for trying our nama chocolate recipe! The reason nama chocolate melts fast is because of the high cream to chocolate ratio. It gives the chocolate richness and also prevents the chocolate from becoming hard like a chocolate bar after chilling. We recommend keeping the nama chocolate refrigerated until ready to eat. If how soft it is really bothers you, you could use less cream. However, the nama chocolate would lose its velvety, soft texture it should have. Also, I had gotten so many recommendations for I Can Hear Your Voice. Now, I totally need to watch it! Haha =)