Recipe: Oodaa-Nama Chocolate Truffles


Neither a solid or a liquid, this chocolate treat caught in transition will nevertheless tantalize your tastebuds with its buttery smooth taste.

Nama (生, pronounce [na-ma]) means raw or fresh in Japanese, and here refers to the rich, heavy cream in the chocolate.

These truffles are deceptively simple: little squares of solid chocolate ganache, coated with cocoa powder, with little embellishment. They are singularly focused on the one thing: flavor.

Since the focus is on flavor, you need to crack open the piggybank and use high-quality chocolate. This is mandatory since that’s the most important ingredient. Make sure the chocolate has no extra fillers or emulsifiers. Oodaalolly fits the bill perfectly, but if you have your own favorite brand this recipe should work for you too.

TIP: Keep things dry. Even a small amount of water/steam can cause chocolate to seize up, leaving you with a lumpy, grainy mass. Make sure the bowls and utensils you use are dry.


70% Dark Oodaalolly Chocolate (4 bars) — 340g

Heavy Cream — 3/4 cup

Unsalted Butter — 1 TB

Liqueur of your choice (optional) - brandy or Kahlúa works. 

We like Don Papa Rum1/2 TB

Unsweetened cocoa powder — 2 TB


  1. Line a 5x5-inch baking pan with parchment paper. Place chocolate in a heatproof bowl.

  2. In a pot, add the cream and butter and heat until it starts to steam significantly. Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Add the liqueur (if using) and mix.

  3. Pour the chocolate paste into the pan. Spread evenly, keeping the surface smooth. Freeze 2 to 3 hours to harden the chocolate.

  4. Using a fine sieve, dust cocoa powder over the chocolate squares.

  5. To store, keep in an airtight container in the refrigerator. The moisture will cause the cocoa powder to clump up after 3 to 4 days. A pack of silica gel in the container can be used to prevent this.