Are you a chocaholic? Well, you can’t miss this recipe! Imagine dark chocolate melted with miso, a mousse combining umami notes with soothing flavours, a delicious dessert ready in just five minutes.
A couple of years ago, I tried this mousse at a restaurant and I have never stopped thinking about it since. I only ordered as my friend heavily recommend it as I must say I was quite sceptical. I dipped my spoon in and closed my eyes. The flavour was familiar while new. All my senses awaken.
I thought this to be the most exotic, clever recipe at all. Till I tried to replicate this at home for a summer dinner.
It’s actually incredibly easy. I was so intimidated by miso till I realised in this recipe it works like salt. Ever tried chocolate with sea salt? Miso chocolate is similar, an explosion in the mouth but I’d say even better as miso is essential yet subtle.
As my beloved Samin would say, there is no dish without salt, fat, acid, and heat. This recipe proves it all.
It’s a real quick dessert to make but for best results make it well in advance so it can chill in the fridge for at least four hours, or even better overnight. If you don’t have time, don’t worry it’s also incredible while still warm but somehow it feels less light than when it’s chilled.
I hope you give it a try and surprise your friends at dinner.
Psss you only need a teaspoon of miso for this recipe so you are likely to have lots of left over! You can try my miso aubergines, the greatest summer dinner 🖤
Miso Chocolate Mousse
Course: Something SweetDifficulty: Easy4
servings10
minutes4
minutesAre you a chocaholic? Well, you can’t miss this recipe! Imagine dark chocolate melted with miso, a mousse combining umami notes with soothing flavours, a delicious dessert ready in just five minutes.
Ingredients
200 g dark chocolate
400 ml coconut milk
3/4 tsp white miso paste
1 tbsp agave or maple syrup
1 tbsp of sifted corn starch
Method
- Melt the dark chocolate with the coconut milk over low heat on the stove. You can melt it with the bain-marie method (one pot inside a bigger pot half full of water – see pics above) but that’s not necessary and feel free to heat the chocolate directly on the stoves.
- Once melted dissolve the rest of the ingredients and keep stirring at low heat for around 5 minutes.
- Spoon into five small glasses or ramekins and let it chill in the fridge for at least 5 hours, even better overnight.
