Nama "Royce" Chocolate Truffles

If you tried Royce' Nama Chocolate at least once, you will never forget it, even if you are not a chocolate eater like me...
It has such a smooth and creamy taste and it litterally melts in your mouth in a second, leaving you in a perfect bliss....
Nama means "fresh" or "raw" in Japanese, so this chocolate is kept in the fridge.
If in your country Royce' chocolate is not easy to find as here in Italy, forget of running around the city: you may prepare Nama chocolate at home!!!
  

INGREDIENTS:
Servings: 18-24 chocolates

 
300g dark bitter chocolate 50% cocoa min.
150ml whipping cream 35% fat min.
25g butter
2-3tbs liqueur 

 1. Cut the chocolate bar into small pieces with the use of a sharp knife (better a wide one).
 





2. Prepare a pot for double boiling, you may need it just for a couple of minutes, so don't boil a lot of water.
3. Heat the cream in the microwave or anyhow: it should be very hot but shouldn't boil. 

4. Pour the cream to the bowl with the chocolate bits and stir carefully with a silicon or plastic scoop.

5. Add butter and continue stirring.
6. At this point you may need to use the double boiling for a couple of minutes to finish the chocolate melting.
Note: Stir constantly!!! 
Note: Don't overheat the chocolate ganache as it may split.... Remove the bowl from double boiling if you see that the mix is getting too hot or starts splitting.

7. Stir your favourite liqueur in the chocolate ganache. 

8. Prepare a small tray or even a plastic container, which inner side you will carefully dress with the plasic film. I used 10x18cm plastic container for the amount of the chocolate ganache I prepared.
Note: The size of the tray will result in the thickness of the chocolates. With the tray size I used the chocolates resulted in being 2cm thick - perfect! 

7. Pour chocolate ganache into the lined tray and level it well.


8. Refrigerate the chocolate for 1.5 hour.
9. Remove the tray from the fridge and pooling the sides of the plastic film outside, remove the chocolate out of the tray. 
 
10. Place the chocolate bar on a sheet of oven paper to avoid sticking it to the cutting board.
11. Use a warm and dry knife to cut the perfect size chocolates.
Note: You may keep the tap hot water running and heat your knife each time you cut the chocolate, you also need to dry the knife carefully every time you heat it under the hot water. 
Note: I cut the chocolate bar into 18 chocolates but it's also enough to cut into 24 pieces. 

12. Sift the chocolate with the cocoa powder over, turn them with the use of a wide knife and sift the cocoa powder over again.



13. If you want to coat some chocolates with the crushed nuts (almonds, walnuts,...), separate the chocolates with a paper sheet before sifting cocoa powder over.

Note: As the original Royce' Nama chocolates are sold in boxes I also used a nice box for presentation. This way the chocolates become a precious gift to your beloved or your friends.... 

15. Refrigerate your chocolate to store them if after the tea time you have any left.... 

 

       Itadakimasu!!!