Quick & Easy Kudzu-ko Chocolate Mousse Recipe Recipe
Quick & Easy Kudzu-ko Chocolate Mousse Recipe

by Hiroko Shimbo (Zester Daily)

The lack of gluten in arrowroot flour makes this quick and easy Kudzu-ko Chocolate Mousse recipe a great alternative dessert.

Arrowroot's Many Uses

The kudzu plant has played an important role in Japan since ancient times (and is today an invasive plant in the Southeastern United States.). Its little purple flower, which blooms toward the end of August, was much admired by our ancestors, and has been a constant subject of poetry and paintings since the eighth century. The flower was used to cure a hangover. The leaves were fed to animals. The bark of the root was spun into cloth. The starch inside the rhizome was used as medicine.

Starches used to produce delicious dishes can be found around the world -- tapioca starch for Brazilian tapioca crepe and Taiwanese tapioca pearl tea; corn starch for American fruit pie filling; sago starch for New Guinea's sago pancakes. Today, modified starches are more prevalent than natural ones.

I would like to share with you how the purest natural kudzu starch has been produced since 1615 at Kurokawa Honke. The process I witnessed was like watching an ugly duckling become a snow-white swan.

[ Check Out: Japanese Mothers Know Best: Arrowroot's Healing Powers ]

Quick & Easy Kudzu-ko Chocolate Mousse Recipe

Total time: 5 minutes

Yield: 4 to 5 ¼-cup size serving cups

Ingredients

15g kudzu-ko

2 tablespoons + ¼ cup water

2 tablespoons cocoa powder

¾ cup heavy cream

3 tablespoons sugar

50g baking chocolate, cut into small pieces

Pinch of sea salt

Decadent Brownies With Acorn Flour Directions

In a small saucepan, dissolve the kudzu-ko with 1 tablespoon water. Add cocoa powder and 1 tablespoon water, and mix with kudzu-ko. Add the heavy cream and remaining ¼ cup water.

Place the pot over moderately high heat and cook, stirring with a spatula all the time for 1 to 2 minutes. The mixture will start to thicken. Turn the heat to low and continue to stir until the mixture is smooth and blended.

Add the sugar, chocolate and pinch of salt, and cook until the chocolate melts, about 2 minutes, stirring all the time. Transfer the chocolate mousse into 4 to 5 small cups. Chill the chocolate mousse before serving.

[ Related: Japanese Mothers Know Best: Arrowroot's Healing Powers ]

 

Copyright 2017 Zester Daily and Reuters Media Express

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