I never buy Royce's Nama Chocolate before, but I understand that they tasted real good but expensive too hahaha! But with only 3 ingredients, you can easily replicate one at home! It tasted good enough for me, rich and creamy with bitter aftertaste as I've followed the recipe using chocolate with 70% cocoa.
Chilled in fridge till firm and cut into 36 squares
Dust over cocoa powder and serve immediately!
- 400gm good quality dark chocolate (70% cacao)
- 200ml dairy cream (38% fat)
- 1/2 tbsp vanilla paste (optional)
- cocoa powder for coating
- Line a 8" x 8" shallow pan with parchment paper.
- Chop the chocolate finely. Place in a medium mixing bowl.
- Add the dairy cream into a small saucepan. Bring to a simmer over medium heat. When bubbles appear around the saucepan, remove from heat immediately.
- Pour the hot cream into chopped chocolate and stir till chocolate are completely dissolved. Stir in vanilla paste.
- Pour the mixture into the lined pan. Smooth out the surface with a spatula. Chill in fridge until firm.
- Remove the chocolate from the pan and cut into 36 cubes using a warm knife.
- Dust cocoa powder over and serve it chilled. Can be keep in fridge for 2-3 days.