For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.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.
2.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.
Note
- Check label if eating gluten free