Hi, I'm Francis,
the host of this show "Cooking with Dog."
First, gradually heat the whipping cream using a bain-marie.
Meanwhile, break the chocolate bars into small pieces.
Chef recommends using dark bittersweet chocolate
but you can also use sweet or milk chocolate.
Now, stir the whipping cream with a spatula 2 to 3 times.
Just before it begins to boil, remove and place onto a trivet.
Now, add the chocolate pieces to the cream.
Mix thoroughly and dissolve the chocolate.
We used 36% fat whipping cream for this recipe.
The light whipping cream has a rich flavor
and also causes less separation.
Gently mix to keep it from separating.
When it is smooth, add the brandy or rum
and continue to mix.
Then, remove the bowl from the bain-marie
and allow it to sit to cool.
And now, the nama chocolate is completely firm.
Using a spoon, shape the chocolate into a small ball
and then place it into a glassine paper candy cup.
Repeat the process
and now you have 4 pieces of nama chocolate.
Sprinkle on the cocoa powder.
Finally, place them into a truffle box.
Nama chocolate might separate for various reasons
so we recommend making a small amount for your first time
and following each step shown in the video.
This is an easy and delicious sweet using regular chocolate bars.
Good luck in the kitchen!