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Cooking + Entertaining

Namelaka: the recipe for white chocolate cream of Japanese origin

Namelaka: the recipe for white chocolate cream of Japanese origin


The Let go it’s a cream sweet, halfway between a mousse and a ganache, born in the early 90s thanks to the intuition of a Japanese chef from the École du grand chocolat Valrhona. It is a preparation ready in a few minutes and with only 4 ingredients (fresh cream, whole milk, white chocolate and gelatin sheets), ideal both for decorating desserts of all kinds, and for enjoying it by the spoonful at the end of a dinner with friends.

To bring it to the table, simply melt the chopped chocolate in a bain-marie, then add the panna and the soaked gelatin, well squeezed and dissolved in the latte lukewarm, and then take everything to the fridge for at least 12 hours: the time necessary for the cream to harden perfectly, reaching a foamy, dense and velvety consistency (in Japanese the term Let go literally means “very creamy”). Once ready, you can distribute it in individual glass cups and then decorate it on the surface with chopped pistachios, berries and crumbled cocoa beans, or use it to fill delicious cream puffs, macarons, cupcakes, cakes and tarts.

Unlike the classic ganache, which is made only with liquid cream and chocolate, namelaka also involves the use of milk and jellythat will give the preparation the appropriate structure.

Depending on personal taste, you can substitute the White chocolate with milk or dark, or, if you prefer, after resting in the fridge for a while you can whip the cream obtained with an electric mixer: for an even fluffier result.

Find out how to prepare namelaka by following the step-by-step procedure and tips. If you liked this recipe, try other “creamy ideas” with white chocolate:

how to make namelaka

Soak the gelatin in cold water. 1 for about 10 minutes.

Meanwhile, coarsely chop the white chocolate with a knife. 2.

Let the chocolate melt in a bain-marie 3.

Then add the hot milk in which you have dissolved the well-squeezed gelatin 4.

Also add the cream 5 and mix carefully.

Cover with a sheet of cling film 6.

Put in the fridge and let rest for at least 12 hours. 7.

Once the time has passed, take the already firmed cream out of the fridge. 8.

The namelaka is ready to be tasted or used as desired to fill desserts of all kinds 9.


The namelaka can be kept in the fridge, covered with a sheet of transparent film, to 2-3 days Maximum.

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