honey miso truffles

think salted caramel, but with a little funk

not your mum’s salted caramel truffles

makes eight truffles

ingredients

60g dark chocolate (70% cocoa), chopped

10g honey

0.5 tsp miso (recommend white, but red will add extra funk)

20g boiling water

cocoa powder, to coat

method

add the chopped chocolate (60g), honey (10g), miso (0.5 tsp) and boiling water (20g) to a bowl

warm gently over a double boiler, whisking frequently, until the chocolate has completely melted and the mixture is smooth

line a small container with baking paper

pour in the melted truffle mixture and smooth

transfer to the fridge to cool (at least one hour)

once the mixture has set, cut the block into even eighths

press each truffle into a round(ish) shape and toss in cocoa powder to coat

store in the fridge for up to two days