Years ago, before our lives got busy with moves, businesses, jobs and babies, a group of women would get together once a month to tackle a cuisine from somewhere in the world that intrigued them. I often got the pleasurable task of creating the dessert course, a fantastic opportunity to try out new chocolate recipes on a group of women with incredible palates and culinary backgrounds. This is one of my favorite recipes which I served at our Japanese dinner, a sweet take on tempura with a thick & luscious chocolate fudge sauce featuring the grassy heat of wasabi, a surprisingly beautiful chocolate pairing.
cut a variety of fruit into bite-size pieces: I used mangos, plums, peaches & bananas;
pineapple, strawberries & nectarines would be excellent as well.
prepare the batter
Combine the dry ingredients. Beat the egg, add the chilled water & combine well. Add the liquid mixture to the dry, mixing until just moistened & lumpy.
to deep fry
Dip the fruit into the batter & deep fry in hot oil until golden brown. Drain on paper towels & serve immediately while warm.
prepare the wasabi chocolate sauce
in a double boiler heat the chocolate and butter, whisking periodically, until fully melted & smooth & glossy. Start with 1/2 tsp. wasabi powder & whisk in thoroughly; add more by the 1/2 teaspoon if desired, tasting after each addition until it’s to your liking.
Serve with ice cream or gelato (we love this recipe with ginger, matcha green tea or vanilla) & drizzle with chocolate wasabi fudge sauce.