Chocolate and miso
Genuinely one of the best chocolate desserts we've ever tasted, this recipe is a must-try! A warm and gooey chocolate pudding is topped with a miso ice cream and sprinkled with sweet and salty chocolate cookie crumbs. Every element can be prepared in advance and stored, so all you need to do before serving is bake the pudding and layer up the other equally delicious parts. The miso ice cream adds an incredible depth of flavour to the dish and will no doubt find its way into many of your other creations.
Ingredients
Miso ice cream
- 300ml of milk
- 250ml of double cream
- 40g of white miso
- 1 tsp salt
- 60g of Demerara sugar
- 2.5g of ice cream stabiliser
- 85g of egg yolks
- 50g of caster sugar
Chocolate pudding
- 240g of butter
- 260g of dark chocolate
- 275g of sugar
- 6 medium eggs
- 75g of plain flour
- 1 pinch of salt
Feuilletine
Cookie crumb
- 100g of caster sugar
- 130g of ground almonds
- 155g of plain flour
- 85g of cocoa powder
- 130g of butter , melted
To serve
- 1 tsp cacao nibs, gently toasted in a pan
Equipment
- Ice cream maker
- Electric hand whisk, or stand mixer
Method
Begin by making the ice cream. Place the milk, cream, salt, miso paste and sugar in a pan and bring to a gentle simmer whilst continuously stirring. Then whisk in the ice cream stabiliser
- 300ml of milk
- 250ml of double cream
- 1 tsp salt
- 40g of white miso
- 60g of Demerara sugar
- 2.5g of ice cream stabiliser
Use a food mixer or electric whisk to whisk your egg yolks and caster sugar on a high speed until you have creamy ribbons. With the mixer running on a low speed, gently stream your milk and cream mix into the yolk mix until all nicely incorporated. Pour into a big bowl and cool over a bowl of ice, constantly stirring until the mixture is completely cold. Transfer the mixture to a Pacojet container or ice cream machine and churn according to the manufacturer's instructions. Reserve in the freezer
- 85g of egg yolks
- 50g of caster sugar
To make the chocolate pudding mix, place the butter and chocolate in a bain marie and melt, then leave to cool a little. Meanwhile, whisk your eggs and sugar in a mixer on a high speed until light, fluffy and doubled in size
- 240g of butter
- 260g of chocolate
- 275g of sugar
- 6 medium eggs
Gently fold the chocolate into the egg mixture, then add in the salt and flour, half a teaspoon at a time, until completely incorporated. Transfer to a piping bag and tie at the top. Reserve in the fridge
- 75g of plain flour
- 1 pinch of salt
To make the feuilletine, preheat an oven to 200ºC/gas mark 6. Mix the sugar, flour and egg whites until well combined, then stir in the melted butter. Spread the mixture in a thin layer over a silpat mat or tray lined with baking paper, then bake for 5–7 minutes until golden brown. Leave to cool then crush up into little shards
To make the cookie crumb, turn the oven down to 150ºC/gas mark 2. Mix the caster sugar, ground almonds, flour and cocoa powder together in a bowl then pour in the melted butter and stir until well incorporated. Transfer to a large baking tray and bake for 40 minutes, stirring every 10 minutes to get a nice even crumb texture. Leave to cool and store in an airtight container
- 100g of caster sugar
- 130g of ground almonds
- 155g of plain flour
- 85g of cocoa powder
- 130g of butter , melted
Now you have all the elements ready for the dessert, you can assemble. Preheat the oven to 120ºC/gas mark 1/2. Pipe the chocolate mixture 40% of the way up of 8 ovenproof bowls, ramekins or darioles. Bake for 14 minutes
Once baked, sprinkle each pudding with some toasted cacao nibs then leave to cool for 5 minutes. Add a layer of the crushed feuilletine, then add a scoop of the miso ice cream. Smooth the ice cream right to the edge of the bowls so you have a flat top. Cover with the cookie crumb and serve immediately
- 1 tsp cacao nibs, gently toasted in a pan
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Chocolate and miso
