Vegan Miso Hot Chocolate
Discover the irresistible combination of shiro miso (offering mellow sweetness, a little saltiness and a hint of umami) with our intense EXCELLENCE dark chocolate. Together they create the most luxuriously rich and creamy vegan hot chocolate.
Chocolatier’s Tip
- It is important to use Barista coconut milk (or any other Barista-style milk) as it is thicker than regular coconut milk.
- You can toast the marshmallows with a blow-torch for a caramelised flavour and golden-brown colour.
- If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
Lindt EXCELLENCE Dark 70% Bar 100g
Easy
2 people
Ingredients
- 1 tbsp white miso (shiro)
- 450 ml Barista coconut milk (see Tip)
- 20 ml coconut cream (not creamed coconut)
- 20 g Lindt Hot Chocolate Powder
- 1 vanilla pod
- 50 g Lindt EXCELLENCE 70% Dark Chocolate, chopped into chunks
- To serve:
- Vegan marshmallows (see Tip)
- Lindt EXCELLENCE 70% Dark Chocolate, grated into curls
Method
Step 1.
Add the miso, coconut milk, coconut cream and Lindt Hot Chocolate Powder into a blender. Scrape in the seeds from the vanilla pod and blitz until smooth.
Step 2.
Pour into a small saucepan, add the chopped chocolate and place over a medium heat. Whisk continuously until the chocolate has melted and you have a smooth and creamy mixture - it should be just steaming, do not allow it to boil as the cream will split.
Step 3.
Divide between two heat-proof mugs, sprinkle with vegan marshmallows and curls of chocolate, if wished.
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