Nama chocolate

6-year-old: Mom, this is a game: two boys are shooting against one girl. Who wins?

Me: Who?

6-year-old: It’s the girl! The boys will fight with each other, and the girl just shoots them both.

Me: ???

Nama chocolate

(Adapted from Savoury Days)

For a baking pan 9″x5″

260 g semi-sweet or dark chocolate (finely chopped)
15 g butter
130 g heavy cream
1 tsp tea leaves of your choice (optional) or 1 tsp alcohol (grand marnier, brandy, cognac, etc.)
Chocolate powder (optional)

  1. Line a 9″x5″ baking pan with parchment paper (bottom and sides).
  2. In a medium bowl, add chopped chocolate + butter. Set aside.
  3. In a saucepan, gently boil heavy cream.
  4. Add tea leaves if using, and let it rest for 10 minutes.
  5. Strain and discard the tea.
  6. Gently boil tea-infused heavy cream.
  7. Pour hot cream onto chocolate + butter.
  8. Let it rest for 5 minutes.
  9. Use a spatula to stir the chocolate mixture until smooth.
  10. If using alcohol instead of tea leaves, add alcohol at this step.
  11. Pour the mixture onto the lined pan.
  12. Refrigerate for 8-10 hours.
  13. Remove nama chocolate from the pan and use a knife dipped into cold water to cut into small cubes.
  14. Sprinkle with chocolate powder before serving.