Miso Chocolate

For 4 portions
  • 80ml fresh cream
  • 1 Tsp miso
  • 100g Chocolate
  • Cocoa powder
  • Optional : Matcha powder
  • Equipment: Cookie mold
  1. Place a metal bowl over a pot of boiling water.
  2. Add cream and miso to the bowl and stir gently to melt.
  3. Add the chopped chocolate and mix well until it dissolves completely.
  4. Put the cookie mold in a container laid out with an oven sheet and pour the chocolate into the mold. Cool in the freezer for 1 hour.
  5. Remove chocolate from the mold and sprinkle on cocoa powder with the help of a sieve. Decorate with matcha if you like.