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These vegan dark chocolate truffles filled with miso caramel and crunchy pistachios are the perfect combo of salty and sweet.
Miso in dessert – crazy or genius? I like to think of it as a crazy genius idea. Then, however, I cannot think of anything that is more delicious than salted caramel. Today’s truffles are similar to that, but with a lovely umami flavor. This really helps balance out the sweetness of the caramel and the richness of the chocolate. For a surprise crunch in our filling, we are also adding some salted pistachios.
What exactly is miso paste? Miso is fermented soy, rice, barley and wheat. The soy beans and grains are mixed with koji (a type of fungus) and salt. This is then fermented and aged.
While you may be wondering whether these truffles will remind you of the miso soup from your local Chinese restaurant, I promise you the miso flavor is a lot more subtle. It’s rather an aftertaste. To make sure that the miso flavor doesn’t overpower the dessert, it’s important to use light miso paste, also known as white miso paste. If you cannot find it at your supermarket you will definitely find it at an Asian supermarket.
How to make miso caramel
Making miso caramel is almost the exact same process as regular caramel. We start by melting the sugar – and once it’s liquefied – adding in our butter, the miso and once that is combined, slowly pouring in the cream. When making caramel, use your heaviest pan and don’t turn the heat up too high, otherwise this could burn your caramel.
As always when working with caramel, you want to be very careful when handling it, as it becomes very hot.
Storing Miso Caramel & Pistachio Truffles
The best way to store your truffles is in an airtight container in the fridge. The truffles keep well for about a week. Keep in mind that because we aren’t tempering our chocolate, it can start to bloom (get a white coating or white spots) after 24-48 hours. This is completely harmless and just the cocoa butter crystalizing on the surface. If you want to avoid this, you’ll have to temper your chocolate. You can find a well-written guide on that here.Print
Sweet and salty vegan truffles with a slight umami flavor
- 150 g vegan dark chocolate (5.3 oz)
- 70 g white granulated sugar (1/4 cup plus 2 tablespoons)
- 60 ml water (1/4 cup)
- 40 ml vegan heavy cream (1/8 cup plus 2 teaspoons)
- 1 teaspoon vegan butter
- 1 teaspoon light miso paste
- 1 teaspoon maple syrup
- 30 g shelled salted pistachios, chopped (1 oz)
- silicon molds
- 50 g vegan dark chocolate (1.7 oz)
- 1 small handful of chopped pistachios
- Melt the chocolate over a double boiler.* Coat the molds with a part of the chocolate and place into the freezer to harden.
- Melt the sugar and water in a heavy pan on medium heat, without stirring until it reaches an amber color.
- Add in the butter and miso paste and stir everything together.
- Pour the heavy cream and maple syrup and let it cook for another minute, stirring well.
- Remove from the heat and add in the chopped pistachios.
- Spoon the caramel into the chocolate shells and let it cool in the fridge (not the freezer) until firm.
- Then close the truffles with the remaining chocolate (reheat if it has become too thick) and chill once more in the fridge. Once the chocolate has hardened, demold the truffles and store in the fridge.
- If desired, melt a bit of extra chocolate, fill into a piping bag and pipe a diagonal pattern across the surface of the truffles. Sprinkle with chopped pistachios.
*To create a double boiler, cover the bottom of a pot with water and bring to a boil. Reduce to a simmer and place a heat-proof bowl on top (the bowl should not touch the water). Melt the ingredients in the bowl over the steam.
Keywords: miso caramel, vegan truffles, pistachio truffles, miso caramel truffles