Chocolate miso sauce

The addition of miso in this simple chocolate sauce recipe adds a beautiful depth of flavour and subtle saltiness. Some will think this is a strange combination, but it's really a perfect match

By Emma Galloway
  • 5 mins preparation
  • 5 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 125 millilitre cream
  • 80 gram dark chocolate (Emma used Whittaker’s 50% cocoa), roughly chopped
  • 1 teaspoon white miso paste* (or more, to taste)


  • 1
    Heat cream in a small saucepan over medium heat. Once boiling, remove from heat, add chocolate and miso and set aside for 1-2 minutes.
  • 2
    Whisk mixture until smooth, taste and add more miso if desired. Allow to cool (and thicken slightly) before pouring over a bowl of your favourite ice cream. Leftover sauce will store in a jar in the fridge for up to a week; gently reheat to melt before serving.


  • Check label if eating gluten free

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