Miso Infused Chocolate Truffles

Desserts | Fall/Winter | Recipes by Rezel Kealoha - November 25th, 2017 Last modified on November 27th, 2017

Treat Season Has Begun!

Everyone!  ‘Tis the season to make cookies, candies and cakes and I could not be happier.  Although I am still in denial about it being the end of the year.  Normally right after Thanksgiving I would force my husband to go and get our tree to start the Christmas bomb at our house.  This year not so much.  I just WANT.TIME.TO.SLOW.DOWN.  Is that so much to ask?

I still haven’t gotten our tree, ordered our cards, or decided what cookies to make for our yearly gifts!  BUT I do have oh so many recipes for you to make from now until the New Year.

Miso Chocolate Truffles

Say what?? Miso Infused Chocolate Truffles…

First up are these Miso Infused Chocolate Truffles.  Why miso you asked?  Well, I’ve been obsessed with chocolate and salt lately and wanted make you guys try something different yet again.  Miso has a complex flavor that can be both salty and sweet with a bit of that tang from fermentation.  It’s been used in caramels so I thought let’s put it in some chocolate.

Miso Chocolate Truffles

Miso Infused Chocolate Truffles

It’s quick to make and can be kept in the freezer until the new year for those unexpected pop-in’s from friends and family.  You can also pack it in cute boxes and give these away as Christmas gifts.

Miso Infused Chocolate Truffles

Go ahead make these smooth, creamy flavor bombs now and surprise everyone with this unique combination!


Miso Infused Chocolate Truffles

Miso Infused Chocolate Truffles

An easy yet different chocolate truffle using miso as a counter point to dark chocolate.


  • 1 Can Coconut Cream
  • 1 Tablespoon Sweet Miso
  • 1 Tablespoon Maple Syrup
  • 500 Grams 80% Dark Chocolate cut into small pieces
  • 1 Tablespoon Cocoa Powder for dusting


  • Spray an 8x8 square cake pan with coconut oil and line with parchment.  Place in the freezer while you make the truffles.
  • Place the coconut cream, maple syrup and miso in a sauce pan on the stove on medium heat and using a whisk mix together until it is all smooth and incorporated with no lumps.
  • Turn down the heat to low and place the dark chocolate in the coconut and miso mixture and keep stirring until the chocolate has fully melted in.  Place cling film on top of the truffle mixture while it is cooling down in the pan so it does not form a film on top.  Leave in the pan to cool at room temperature.  This will take about an hour.
  • Once the truffle mixture is at room temperature take the cake pan out of the freezer and pour in the truffle mixture.  Place in the freezer overnight to set.
  • To serve take the truffle mixture out of the freezer and let sit at room temperature for 10 minutes.  Using a tip of a knife go around the edges to loosen the truffles and place it on a cutting board.  Heat a long sharp knife in hot water and dry it with a kitchen towel.  Evenly cut out 4 across and 4 down to make even squares. 
  • To finish place some cocoa powder in a mini strainer to dust on top of the truffle squares.  Serve right away or place in the refrigerator until guests arrive or place back in the freezer to have on hand for surprise visitors.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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