Nama Chocolate (Royce’ Copycat Recipe) Recipe

If you’re craving something incredibly decadent yet silky smooth that simply melts in your mouth, this Nama Chocolate (Royce’ Copycat Recipe) is an absolute must-try. Inspired by the famous Royce’ chocolates, this recipe gives you a rich, luscious truffle experience made with only a handful of simple ingredients. Whether you’re gifting it, serving it at a party, or indulging yourself, these chocolate squares bring a slice of Japanese luxury right to your kitchen.

Ingredients You’ll Need

The magic of this Nama Chocolate (Royce’ Copycat Recipe) lies in its straightforward, quality ingredients. Each one plays a vital role in achieving that luxurious texture and full-bodied flavor that melts effortlessly on your tongue.

• 60% cacao bittersweet chocolate, 12 ounces: Using good quality baking chocolate bars or chips ensures a deep, rich cocoa flavor that’s the heart of the truffle.
• Heavy cream, 1½ cups: This gives the chocolate ganache its creamy, melt-in-your-mouth texture and smooth finish.
• Unsalted butter, 2 tablespoons: Adds a silky richness and helps create the perfect consistency for cutting the truffles.
• Brandy or cognac, 2 tablespoons (optional): Offers a subtle warmth and complexity, enhancing the chocolate’s depth; if omitted, simply add 2 more tablespoons of heavy cream.
• Cocoa powder, as needed: For dusting the finished chocolates to add a touch of elegance and a delicate bitterness to balance the sweetness.

How to Make Nama Chocolate (Royce’ Copycat Recipe)

Step 1: Prepare the Chocolates and Pan

Start by lining a 9×9 inch square baking pan with parchment paper—this will make removing the chocolates easier later. Place the chopped bittersweet chocolate and butter into a heatproof bowl and lightly shake it to distribute everything evenly. This simple prep sets you up for smooth mixing later on.

Step 2: Heat the Heavy Cream

Warm your heavy cream gently on medium heat until it becomes hot and just begins to bubble around the edges—take great care not to let it scorch. This step is crucial as the hot cream melts the chocolate slowly, helping maintain that silky texture without any graininess.

Step 3: Combine Cream with Chocolate and Butter

Pour the hot cream over the bowl of chopped chocolate and butter. Allow it to sit undisturbed for about 5 minutes to let the chocolate soften. Then, gently stir the mixture until you get a perfectly smooth ganache. If you’re using brandy or cognac, add it now and stir gently to blend the flavors seamlessly.

Step 4: Chill the Ganache to Set

Pour your glossy ganache mixture into the prepared pan, then give it a few light taps on the countertop to release any trapped air bubbles. Place it in the refrigerator for at least 3 to 4 hours, or until the ganache firms up enough to be cut into perfect squares.

Step 5: Cut and Dust

Once your Nama Chocolate (Royce’ Copycat Recipe) is firm, carefully lift it out using the parchment paper. Using a sharp knife, cut the block into 49 small, uniform pieces—7 cuts vertically and 7 horizontally for the ideal bite-sized squares about 3 cm each. Generously dust each piece with cocoa powder, giving that signature elegant finish.

How to Serve Nama Chocolate (Royce’ Copycat Recipe)

Garnishes

While cocoa powder is the classic touch, you can elevate your presentation with a few creative garnishes. Think finely chopped nuts, flaky sea salt crystals, or even a tiny edible flower petal on top of each square. These add texture, visual appeal, and subtle flavor contrasts that impress every chocolate lover.

Side Dishes

Nama Chocolate pairs beautifully with a robust cup of coffee, espresso, or green tea—the bitterness balances the sweetness perfectly. For a more elevated treat, serve alongside fresh berries or a lightly whipped cream, which brings freshness to the richness of the chocolate.

Creative Ways to Present

For gifting, wrap the pieces individually in parchment or gold foil for a luxurious touch. Arrange them on a platter sprinkled with edible gold dust or present in a beautiful box layered with parchment paper. These little presentations turn simple truffles into unforgettable treats your friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

Store any leftover Nama Chocolate in an airtight container in the refrigerator to keep it fresh and firm. Make sure the container is well-sealed to prevent the chocolates from absorbing any fridge odors. Stored properly, they should stay perfect for up to one week.

Freezing

Nama Chocolate freezes wonderfully, which makes it perfect for preparing in advance or saving a stash for later. Place the chocolates in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container. When you want to enjoy them, thaw in the fridge overnight for best texture.

Reheating

When ready to serve chilled chocolates, simply allow them to sit at room temperature for about 10–15 minutes before eating to bring out their luscious creaminess. Avoid microwaving, as this can affect the texture and cause the chocolate to soften too much.

FAQs

Can I use a different percentage of chocolate?

Yes! While 60% cacao bittersweet chocolate gives the perfect balance of sweetness and bitterness, you can experiment with higher or lower percentages. Keep in mind, higher cacao content will result in a more intense, less sweet chocolate.

Is it necessary to add the brandy or cognac?

Not at all. The alcohol adds a lovely complexity, but simply replacing it with extra heavy cream keeps the recipe kid-friendly and just as delicious.

How can I tell when the ganache is ready to be cut?

The ganache should be firm to the touch but still tender. If it feels too soft, give it more chilling time—fridges vary, so patience is key here.

Can I make the ganache in advance?

Absolutely! You can make the ganache a day ahead, chill it overnight, and cut the chocolates the next day for freshness and convenience.

What’s the best way to cut the chocolates cleanly?

Use a sharp knife warmed with hot water and wiped dry between cuts. This prevents sticking and ensures smooth, clean edges for professional-looking squares.

Final Thoughts

Making this Nama Chocolate (Royce’ Copycat Recipe) at home is like unlocking a little secret to pure chocolate bliss. It’s simple yet incredibly rewarding, perfect for gifting or treating yourself anytime. Once you taste that ultra-creamy, melt-in-your-mouth perfection, you’ll understand why it’s become one of my very favorites. Give it a try—you’ll be amazed at what you can create with just five ingredients and a bit of patience!