White and black chocolate Namelaka with mint is a dessert that is not only visually appealing but also tantalizing to the taste buds. The perfect combination of smooth and creamy chocolate with a refreshing hint of mint, it is an excellent choice for anyone who loves chocolate and mint. Namelaka is a Japanese term that translates to cream-like texture. It is a type of chocolate mousse that is incredibly smooth, light, and airy. It is typically used as a filling or topping for cakes, truffles, or other desserts. In this dessert, we will be using both white and black chocolate namelaka to create a beautiful layered effect.

To make this dessert, you will need:

For the white chocolate namelaka
– 6 ounces white chocolate
– 1/2 cup heavy cream
– 1/2 tsp vanilla extract
– 1 tsp gelatin powder
– 2 tbsp cold water

For the black chocolate namelaka
– 6 ounces dark chocolate
– 1/2 cup heavy cream
– 1/2 tsp vanilla extract
– 1 tsp gelatin powder
– 2 tbsp cold water
– 1/4 tsp peppermint extract
– 1-2 drops green food coloring (optional)

Directions:

1. Begin by making the white chocolate namelaka. In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.

2. In a medium-sized microwave-safe bowl, melt the white chocolate in 30-second intervals in the microwave, stirring between each interval until fully melted and smooth.

3. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the bloomed gelatin until fully dissolved.

4. Pour the cream mixture over the melted chocolate and stir until fully combined and smooth. Stir in the vanilla extract.

5. Allow the mixture to cool slightly to room temperature, stirring occasionally.

6. While the white chocolate namelaka is cooling, repeat the same steps above to make the black chocolate namelaka, but add the peppermint extract and green food coloring (if using) to the cream mixture before pouring it over the melted chocolate.

7. Once both the white and black chocolate namelaka have cooled to room temperature, whip each mixture separately using an electric mixer until it becomes light and airy.

8. Layer the white and black chocolate namelaka in a glass or dessert dish, alternating between each layer until the dish is full.

9. Chill in the refrigerator for at least 2 hours or overnight.

10. Serve chilled and enjoy the smooth and refreshing combination of white and black chocolate namelaka with mint.

White and black chocolate Namelaka with mint is a dessert that is perfect for any special occasion or dinner party. It can be served on its own or paired with fresh berries, whipped cream, or chocolate shavings. This dessert is also versatile, and you can experiment with different flavors by adding different extracts or food coloring to the cream mixture. Overall, this dessert is an excellent choice for anyone who loves chocolate and mint and is looking for a light and refreshing dessert that will leave them feeling satisfied and content.

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