Recipe: Lux-Nama Chocolates

If there’s such thing as a fan art, then this would be a fan recipe. Lol. 

Dark. Sinful. Hot. Luscious. Just like Mr  Morningstar himself  

Lux-Nama Chocolates.

These are Netflix’s Lucifer inspired silky smooth, melt-in-your-mouth chocolate ganache or popularly known as Nama chocolate. Usually made with two ingredients of fresh cream and premium dark chocolate, I added a smidge of brandy and dusted a kick of chili powder at the red bottoms of these ambrosial nuggets, reminiscent of his Louboutin shoes....

Now tell me, what is it that you truly desire? 😈

LUX-NAMA CHOCOLATE 

Ingredients:

Red Nama Chocolate:

• 100 g white chocolate
• 50ml.  heavy whipping cream (38% milk fat)
• Red food coloring (gel or paste)
• 1/4 teaspoon chili powder (not flakes)

Dark Nama Chocolate:

• 400 g semi sweet dark chocolate (at least 70%)
• 200ml heavy whipping cream (38% milk fat)
• 1 tablespoon brandy 
• Unsweetened cocoa powder for dusting
• Fine sea salt (optional)

1. Line an 8x8” square pan with non stick baking sheet. 
2. Chop the 100g of white chocolate in small pieces so it will melt easily in the hot cream. 
3. Pour the 50ml of whipping cream in a glass or metal bowl and heat over double boiler. Lower heat once the cream gets warm. Test with your finger. 
4. Add the chopped white chocolate pieces into the cream and using a wire whisk, stir the mixture until completely melted. Do not beat the mixture. Turn off heat. 
5. Add the red food coloring little by little until the desired shade is obtained. I don’t use liquid food color as it might “seize” the chocolate mixture. 
6. At this point, you may add 1/4 teaspoon of chili powder. You can omit this if you don’t like it. 
7. Pour this mixture into the prepared pan and spread at the bottom evenly. Give the pan a few taps on the table to make sure it’s even at the bottom. 
8. Chill in the refrigerator to harden this red chocolate layer while we make the dark Nama Chocolate. 
9. With the same procedure as the white chocolate, chop the 400g dark chocolate in small pieces. 
10. Heat the 200 ml. cream over double boiler and add the dark chocolate pieces in it to melt them.
11. Turn off heat and add the brandy. 
12. Remove the pan with red chocolate layer from the refrigerator and pour the dark chocolate mixture over it to create another thicker dark layer. Tap the pan to settle the chocolate evenly. 
13. Chill for at least 4-5 hours or overnight. 
14. To cut the chocolate, lift the nonstick sheet from the pan on to a chopping board. Trim the sides so it will have nice sharp corners. 
15. Cut them into one inch squares while wiping the knife clean between cuts to get neat edges. You can warm the knife with a blowtorch or hot water. Make sure it’s dry before you cut. 
16. Dust generously with cocoa powder and a sprinkle of fine sea salt. Ideally served with cocktail forks. 

Tip: This chocolate melts very quickly at room temperature so work continuously and try not to handle the chocolates with your hand when you cut them. If it begins to soften, put them back in the freezer to firm them up and continue to slice again once it starts to harden. 

Store leftovers in one layer in sealed containers. Eat them within a week or you can store them longer in the freezer up to three months. 

Photo Credits: Netflix