Namelaka cream

Namelaka cream

An Original Recipe by Said M'Dahoma
Difficulty: Easy


Namelaka cream:
200g Milk
5g Gelatin Powder (or 5 g of gelatin sheets)
30g Water to bloom gelatin
250g Guanaja Dark Chocolate
400g Whipping cream (30% fat min.)



Namelaka cream:
  • In a small bowl, bloom 5 g of gelatin with 30g of cold water. Leave in the fridge for at least 20 minutes.
  • In a small saucepan, bring milk to a boil.
  • Add gelatin to milk and pour onto Guanaja dark chocolate chopped in small pieces.
  • Stir in the center until chocolate is fully melted and the mixture is homogenized.
  • Add cold whipping cream.
  • Mix with an immersion blender to get a perfect emulsion.
  • Pour into a baking dish, cover with cling film (or plastic film) directly onto the cream and let it in the fridge for at least 4h.