Recipes

Miso Chocolate Sauce

September 2, 2017

If there’s anything I’m a pro at, it’s being ever so slightly melodramatic. This time last year, I had just arrived in Copenhagen completely alone, and as I got into my new bed, in my new home, I questioned all of the reasons that had pushed me to go in the first place. Being comfortable in London convinced me that I had just left the perfect home and that the year would be spent waiting to go back. Those worries disappeared after about 12 hours and that city quickly became a home more than anywhere else had been in the past.IMG_0513This time one month ago, leaving that same home and family I had made for myself in Copenhagen, I heartbrokenly repeated “I’ll never feel as happy as I did there” to most people I spoke to. Melodramatic or what? And, although I still think back daily to the life I had and loved so much there, I am, in fact happy again. As much as change can feel disrupting, it nourishes growth within us in ways we don’t even realise until the change is long gone. It is this realisation that has been pushing me to embrace the changes that come into my life, however big or small they may be, with open arms and an open heart.

IMG_1079As September rolls around I’ve also been making a conscious effort to slow my thoughts and emotions down, as it’s easy for me to be in ‘go go go’ mode around this time of the year.  Putting together this recipe really allowed me to do that, and everything from stewing of the peaches to laying out the table and shooting this simple dessert made me feel completely as ease and in control.  This dessert is an invitation to appreciate the last batches of summer stone fruit, ease your way back into whatever commitments are calling at you and to slow down as the year picks up again.

IMG_0512Now for a little explanation.  This sauce.  This is the sauce that you’ll be craving on your ice cream, breakfast and everything in between.  It’s the sauce that can save you when you’ve invited people over for dinner, but have nothing for dessert but fruit.  It’s the sauce that will become your best friend when you’ve bailed on your Friday night plans to hang out on your couch alone.  Ok, maybe you won’t feel as strongly about is as I do, but as I said, I tend to be a little melodramatic.  Jokes aside, this sauce is pretty special.  Cacao, water and maple syrup bubble up into an indulgent silky smooth chocolate sauce reminiscent of your childhood favourite.  While it cools, it’s combined with white miso.  As much as I hate saying the word ‘umami’, you can’t really describe anything containing miso without it.  That stuff is magic, so you can imagine how incredible it tastes paired with something equally as magic, chocolate. As upset as I am to only have discovered the pairing now, better late than never.  Stop wasting time, and get on the miso chocolate train. You’re in for a pretty sweet ride.
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Miso Chocolate Sauce
Makes 1 cup

Ingredients:
1/3 cup water
1/3 cup maple syrup
1/3 cup cacao or cacao
1 tsp pure vanilla extract
1 tsp white miso
1/8 tsp sea salt

Assemble:
Bring the water, maple syrup and cacao to a simmer over medium heat. Cook for 3-4 minutes, whisking occasionally, until it has started to thicken. Remove the sauce from the heat, and stir in the vanilla extract, white miso and sea salt, and let it sit for 5 minutes. It will continue to thicken during this time. Transfer the sauce to a clean jar, and store it in the fridge for up to a week.

Stewed Peaches (serves 4)
4 ripe peaches, diced
1 tbsp maple syrup
2 tsp lemon juice
1-2 tbsp water
1/4 tsp cinnamon
1/8 tsp sea salt

Vanilla Ice Cream

Assemble:
Combine the peaches, their juices, maple syrup, lemon juice and 1 tbsp of water in a sauce pan, and bring to a simmer over medium-high heat. Reduce the heat, add in the cinnamon and cook for 5-6 minutes. Check the peaches half way through, stir them gently, and add in the second tablespoon of water if the pan looks dry. Remove them from the heat when they’re soft and bubbly.

Serve it up!
Serve up a couple spoons of stewed peaches into each dish, add a scoop of vanilla ice cream, and top it all with the miso chocolate sauce.

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