A rich and decadent miso brownie topped with dollops of cream and chunks of chocolate. A fusion of sweet and savory flavors.
This gluten-free miso brownie recipe makes incredibly moist and chewy brownies. They are topped with a miso-inspired chocolate mousse, and garnished with coffee-flavored whipped cream and cocoa nibs.
For the chocolate miso mousse: Melt the chocolate in a heat-proof bowl placed over a pan of simmering water. Remove from heat, then stir in 60 ml (1/4 cup) of the cream and the miso paste. In a separate bowl, whip the remaining 188 ml (3/4 cup) cream until stiff peaks form. Gradually fold the chocolate mixture into the whipped cream until it has the consistency of mousse; do not over-mix. Spread the mousse evenly onto the cooled brownie mixture using a palette knife. Place in fridge for at least 1 hour until the mousse firms. Meanwhile, prepare the coffee whipped cream.
For the coffee whipped cream: Using electric beaters, beat the cream until stiff peaks form. Add the coffee powder and powdered sugar and continue to beat for a few more seconds. Place mixture into piping bag fitted with a ‘serrated’ or plain round nozzle. Keep the mixture cool until ready to use.
Remove the brownie from fridge and let the brownie rest a few minutes at room temperature to soften a little. Slice into bars of the desired size and pipe decorative mounds on top of each brownie slice. Decorate with a few cocoa nibs or pieces of grated chocolate.
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