Miso caramel chocolate pots
Mr Colonial Cravings is a sucker for anything salted caramel. I think it might be because he’s a fairly indecisive person and it saves him the bother of choosing between sweet or salty. I’ve tried to switch things up a little bit with this recipe though.
These are deliciously rich little pots of chocolate indulgence with a sweet, salty, umami caramel layer hiding at the bottom. I think the flavour of the caramel has a little bit more depth to it than the usual salted caramel. Wierd as it may sound to add miso paste to it, it really works. You don’t have to use the black pepper in the chocolate ganache if you don’t want to but it adds a little warmth, which I think is very pleasant.
serves 4-6 (depending on greed)
100g soft light brown sugar
75ml double cream
15g unsalted butter
1 tbsp shiro (white) miso paste
200ml double cream
8 black pepper corns (optional)
100g dark chocolate
1/2 tsp vanilla paste
big pinch of cinnamon
Melt together the ingredients for the caramel in a small sauce pan and bring it to boiling point. Reduce the heat and then let it simmer for 2-3 minutes. Set the caramel aside to cool a little.
Chop the chocolate and add it to a mixing bowl with the cinnamon and vanilla paste. Heat the cream and the pepper corns until just below boiling point and then strain the cream over the chocolate. Let this sit for a minute or two whilst you divide the caramel between ramekins or small serving glasses.
Stir the chocolate and cream together, ensuring that it is well blended. Put this and the caramel filled serving dishes in the fridge and forget about it for an hour or so.
Once the chocolate ganache has cooled and become quite thick (but not set firm) briefly whisk it to incorporate a little air into the mix, so that it is slightly moussy and then spoon it over the caramel layer in the serving dishes. Return the chocolate pots to the fridge to chill and set before serving. Decorate with grated chocolate if you like.