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.
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!
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
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!