Miso Infused Chocolate Truffles
An easy yet different chocolate truffle using miso as a counter point to dark chocolate.
Ingredients
- 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
Instructions
- 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.