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+ servings
Airy Nama Chocolate - pigoutyvr

Airy Nama Chocolate

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Prep Time 20 mins
Freezing Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 9 pieces

Equipment

  • MUJI Silicone Spatula
  • MUJI Stainless Steel Whisk (preferably a Hand Mixer)
  • MUJI Stainless Steel Mixing Bowl
  • Sieve
  • Plastic Wrap
  • Parchment Paper
  • Saucepan
  • Piping Bag
  • Wilton Open Star Cake Decorating Tip 1M (optional)
  • Disposable Gloves

Ingredients
  

  • 140 g baking white chocolate recommend using Hershey's white chocolate chips or Baker's White Chocolate
  • 1 tbsp Houjicha Powder can sub with Matcha or Genmaicha powder
  • 70 g whipping cream

Instructions
 

  • Boil water in a saucepan. Set aside.
  • In a medium mixing bowl, add white chocolate chip. If you are using white chocolate blocks, make sure to chop beforehand. This allows the chocolate to melt easily.
  • Melt the chocolate in a double boiler by placing the heat-resistant bowl on top of the saucepan. Stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
  • Sift in your preferred tea powder (matcha, houjicha, or genmaicha) into the melted white chocolate. Use a spatula to mix until combined with no clumps.
  • In a small saucepan, heat the whipping cream over medium-high heat, until bubbles start showing on the edge. This should take less than 30 seconds, so do not leave it unattended. Do not boil the whipping cream.
  • Pour the whipping cream into the melted chocolate. Use a spatula to mix until combined with no clumps.
  • Wrap the bowl, touching the surface of the chocolate, with a plastic wrap. Freeze for 30-35 minutes (max 30 minutes if you are using a whisk; max 35 minutes if you are using a hand mixer).
  • Whisk (preferably using a hand mixer) the chocolate mixture until stiff peak. This should take less than 30 seconds with a hand mixer, or about 100 times using a whisk.
  • Line a baking sheet (or plates that can fit into your freezer) with parchment paper.
  • Prepare the piping bag with the piping tip. Put the chocolate into the piping bag and remove all excess air using a plastic scraper. Pipe on to the lined baking sheet. It can turn into a vertical ribbon-like shape. If you do not have a piping tip, you can cut the piping bag to create a big, round tip. Pipe into a ball shape and try to do each piping in one go. This will help with shaping later.
  • Put in the freezer for 1 hour or overnight. Dust with your preferred tea or cacao powder. Ready to serve.
Keyword Chocolate, Genmaicha, Houjicha, Matcha
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