- 200 g dark chocolate , roughly chopped
- For the miso caramel:
- 100 g treacle sugar
- ¼ cup cream
- 1 t maple syrup
- 30 g miso paste
To make the miso caramel, place all the ingredients in a saucepan and simmer over a medium heat for 5–10 minutes, or until the mixture has thickened and turned an amber colour. Chill for 15 minutes.
Melt 100 g chocolate in a double-boiler until smooth. Place 6 cupcake wrappers into a muffin tray. Pour a little of the chocolate into each cupcake wrapper to form a thin base. Chill for 10 minutes, or until firm.
Spoon 1 T miso caramel into each cupcake wrapper and chill while melting the remaining chocolate.
Pour a final layer of melted chocolate over the caramel to form a lid. Chill for another 10 minutes to set.
Remove from the fridge 10 minutes before serving to soften slightly.
Cook's note: If you have a savoury tooth you’re going to love these little treats. They’re similar to peanut-butter cups but leave a lingering earthy, umami taste in your mouth.”
This recipe appeared in the August 2015 issue of TASTE Magazine