This is the perfect substitute for Royce’s Nama Chocolate. We made this last weekend using the recipe from Just One Cookbook and have been been indulging in these little squares after family dinners. We had them with red wine and it was a heady mix of dark, smooth, melt-in-the-mouth chocolate with a deep bold red.
This just needs three simple ingredients and if you like yours alcoholic, that makes four. We added a tablespoon of aged brandy from my Dad’s collection and it was so good. I kid you not, you need to make this. Next time I’m craving Royce, I’m going to make another batch. This makes about 36 squares with a height of about 3/4 inch with a 7.5 inch by 7.5 inch square pan. The recipe is below coupled with my notes. You’re going to love this!
- 400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste. (I used Ghirardelli 60% cacao bittersweet baking chips)
- 200 ml heavy cream (38% fat) (I used Dairy Farmers Thickened Cream since NTUC didn’t have heavy cream)
- Liqueur of your choice (optional)
- Cocoa powder to coat the chocolate (I used Hersheys Cocoa 100% natural unsweetened)
- Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly. (I didn’t do this since I bought baking chips. A word of caution: chocolate chips that are meant to stay as chips after baking (versus baking chips) are waxy and are hard to melt so please don’t use those for melting. I tried it before in another recipe and it was torturous! Ended up using a sieve to ensure there were no hard chocolate bits that went unnoticed.)
- Line an 8″ x 8″ (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour. (I used a 7.5 inch by 7.5 inch pan and it worked well.)
- Add the heavy whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
- Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional). (I added a tablespoon of brandy. Take note: when you add the liqueur, it takes a while for it to mix with the chocolate. If you see that the liquid is not mixing with the chocolate with the first few stirs, don’t panic, just continue stirring and it will come together.)
- Pour the mixture into the prepared baking dish. Smooth the surface and refrigerate until firm, about 4-5 hours.
- Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
- Sprinkle the cocoa powder and serve it chilled. You can keep it in the refrigerator for 2-3 days. (We kept the chocolate for a week and the last few squares still tasted good! They were just a little bit more dry.)