Name: Chocolate miso sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 125 millilitre cream; 80 gram dark chocolate (Emma used Whittaker’s 50% cocoa), roughly chopped; 1 teaspoon white miso paste* (or more, to taste)

Chocolate miso sauce

A delightfull umami flavour

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Serves 4

Prep

Cook

Total

10M

The addition of miso in this simple chocolate sauce recipe adds a beautiful depth of flavour and subtle saltiness. Some will think this is a strange combination, but it’s really a perfect match!

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

125 millilitre cream

80 gram dark chocolate (Emma used Whittaker’s 50% cocoa), roughly chopped

1 teaspoon white miso paste* (or more, to taste)

Method

Heat cream in a small saucepan over medium heat. Once boiling, remove from heat, add chocolate and miso and set aside for 1-2 minutes.

Whisk mixture until smooth, taste and add more miso if desired. Allow to cool (and thicken slightly) before pouring over a bowl of your favourite ice cream. Leftover sauce will store in a jar in the fridge for up to a week; gently reheat to melt before serving.

Check label if eating gluten free

Note

Emma Galloway

Ingredients

Method

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