Before I started driving myself to high school, I looked forward to foggy or rainy days.
Foggy and rainy days meant Mom “surprising” me with a thermos of miso soup to eat in the car on the way to school. We never talked much, since I insisted on listening to the local radio station’s morning show. I should have asked her for the recipe. I still can’t make miso soup as well as my mother. The thought of making another type of signature miso dish never occurred to me until I came across the phrase “miso ganache” in a “Food and Wine” magazine article.
I had a movie-worthy moment of Spock logic. I have no idea why it sounded so appealing. As I’ve said numerous times, desserts intimidate me. I realize there are humans I could speed-dial or Tweet with recipe anxiety….but this only had three ingredients.
For those of you who think they’ve heard the word “ganache” before, but aren’t quite certain you’re thinking about the right thing: ganache is a sauce made from chocolate and cream. It’s usually used as a base for truffles, cake filling, or icing. In this case, it’s the sauce itself as an extremely delicious topping for ice cream.
Don’t think the combination of miso and chocolate sounds strange, either. Miso is salty. Chocolate is sweet.
I won’t clarify more, because you’ll think I’m over-justifying. Just try it.
- 1/2 cup HOT heavy cream – bring to temperature in a small saucepan
- 3 1/2 ounces dark chocolate – chopped
- 1 tablespoon awase miso – “Mixed” miso, for those of you who don’t regularly frequent Japanese markets
- Vanilla Bean Ice Cream
This is incredibly simple. If you blink, you’ll miss the instructions.
Pour the hot heavy cream over the chocolate and LET STAND for 1 minute. Don’t touch it. Don’t mix it. Don’t stir it.
Whisk in the miso until the consistency of the ganache is smooth.
Serve over ice cream.
Fast. Messy (because you’ll smear it all over your face in provocative, delicious manner. Divine.