Let’s make white chocolate matcha mousse
I always love making mousse, I think it’s a great easy recipe for when you have no time but still want something sweet. This post is focusing on how to make the best white chocolate matcha mousse. I will be honest, Matcha is definitely for an acquired taste palette. This is not something I just enjoy with milk and no sweetener. So when I tell you this mousse is unreal, I mean it! The matcha is very subtle and actually cuts the white chocolate beautifully!
This recipe uses 5 ingredients to achieve a very creamy and silky matcha mousse. A dessert like this is great for warmer days and is perfect to make the day before you have event or dinner to go to. An easy and simple recipe like this can be substituted for cocoa or even moringa powder, so it is very versatile. I really hope you enjoy this recipe and please let me know if you have any questions in the comments.
Bon Apetit,
Zorah
How to make the best matcha mousse
Good Quality Grade Matcha: Matcha is a ground powder that comes from green tea leaves. You should try to aim for a dark green colour in your matcha, this is called “ceremonial matcha”. It has a richer flavour and is the best quality you can get. I got “culinary matcha” because it is very tough to find ceremonial in the stores near me. However, it is still a great quality, just not as dark in colour. This will affect the colour of the mousse, so it will be quite light in colour, if you choose to get culinary.
Whipping the cream: Make sure that you whip your cream to stiff peaks. This will help when you fold in the chocolate matcha mixture. It will hold its shape well and give you a very fluffy and light mousse texture. If you use less cream than the recipe indicates, the volume will of course be much less, so keep that in mind.
How to store mousse correctly
You can decant your mousse into glasses or in a large bowl so people can dish straight from there. Once your matcha mousse is made, it needs to be refrigerated for up to hours to solidify. Thereafter, cover the glasses or dish with cling film/plastic wrap and keep it int he fridge for up to 4 days.
The Best White Chocolate Matcha Mousse
Course: DessertCuisine: FrenchDifficulty: Easy4
servings15
minutes10
minutes2
hours1
hour10
minutesThis delicious and rich white chocolate matcha mousse is a perfect dessert for those warmer days. I love mousse, and this one is not too sweet or bitter. If you haven’t tried matcha before, this is a great introduction as it is isn’t too overpowering.
Ingredients
1/4 cup + 1 1/2 cups whipping cream, cold
1 tbsp. quality grade matcha
2 tbsp. sugar
1 tsp. vanilla extract
120g white chocolate, chopped
extra whipping cream as a topping
Directions
- In a small bowl, combine the matcha and 1/4 cup of cream and whisk using a matcha bamboo whisk or a standard one, until there are no lumps.
- In a medium sized saucepan, combine the chocolate, matcha cream mixture, sugar and vanilla extract. Set to a slow to medium heat and whisk well to combine.
- Once the chocolate has melted, whisk well and remove from the heat.
- In a stand mixer or using a hand whisk, this the 1 1/2 cups of cream until you reach stiff peaks.
- Fold the cream into the cooled matcha chocolate mixture and once combined, pour into desired glasses and refrigerate for two hours or until he mousse is firm.
- Top with extra whipped cream and enjoy!
