Japanese Chocolate Agar Mousse

Japanese_chocolate_agar_mousse

Dark chocolate, often referred to in historical literature as the ‘Food of Gods’, is high in calories but is also rich in various polyphenol antioxidants and other positive nutritional factors.

These have been found to have anti-inflammatory properties and an effect on mood, memory and other neuro-psychological parameters. Chocolate high in cocoa has also been reported to improve symptoms in people with chronic fatigue syndrome.

Further research will allow us to establish how this tasty and nutritious food can help us feel better.  But in the meantime, we can all enjoy its flavour and sweetness, now knowing that, at the same time, it may also be beneficial to our cells.

An unusual but delicious recipe for Chocolate Mousse has been created by Japanese acupuncturist Michiko Yamaguchi. It is satisfying, richly flavoured and wonderfully textured.

The recipe uses agar-agar which is derived from seaweed. Agar-agar is used to create jellies and puddings and is suitable for vegetarians or those who want to avoid the pork-derived gelatin.

Chocolate Agar Mousse

10 gr agar-agar flakes

400 gr dark chocolate

1 tsp ground cardamom, 1 tsp cinnamon and ¼ tsp nutmeg

1-4 tbsp honey (optional, according to taste)

12 black glacé cherries

12 cooked chestnuts in syrup

100 ml cream (optional)

Mulberry syrup 

Soak agar-agar in water for a few hours.

Drain it and put in a non-stick pan with 500 mls water. Let it boil.

Add the chocolate, honey and spices. For a lighter mousse you can add cream.

Stir the mixture for 10 minutes, until it becomes slightly thicker, but don’t expect it to become jelly when hot.

Pour the mixture in a container.

Add the cherries and chestnuts in various places in the mixture.

Let it cool for a few hours. Once set simply turn it on to a plate out of the container.

Serve in small pieces with mulberry syrup over it.