Miso Chocolate Bars with Coffee Whipped Cream

Brownie Base:

1. Preheat oven to 170 Celsius degrees and grease the pan.
2. Chop the chocolate and place in a heatproof bowl. Add butter and melt together in the microwave or over double steam pot until everything melts and combined.
3. Add sugar and salt and whisk until combined.
4. Add the eggs one by one, whisking well until incorporated.
5. Add almond meal and whisk until combined.
6. Pour the batter into the pan, straighten the top and bake for 10-15 minutes until the brownie is firm to the touch, but the center is still a bit soft.
7. Cool completely at room temperature.

Miso chocolate mousse:

1. Chop the chocolate and place in a heatproof bowl.
2. Add 60 ml. of cream and melt in the microwave or over double steam pot until everything is melted and glossy and there are no chocolate chunks left.
3. Add miso paste and mix well until combined.
4. In a mixing bowl, whip 180 ml. of cream into a very firm and stable whipped cream.
5. Add 2-3 tablespoons of the whipped cream into the chocolate mixture and mix well until combined.
6. Add the chocolate mixture into the remaining of the whipped cream and gently fold until the texture of mousse is obtained.
7. Pour the mousse on top of the cold brownie base and flatten with a palate knife in a uniform layer. Refrigerate for about an hour.
8. Cut into bars of the desired size.

Coffee whipped cream:

1. In a mixing bowl, whip cream, coffee and powdered sugar into a very stable whipped cream.
2. Transfer the whipped cream to a piping bag fitted with a serrated piping tip and drizzle whipped coffee cream mounds at the top of each bar.
3. Garnish with cocoa nibs and serve.