White chocolate and matcha mousse recipe
A delicate mousse where melt-in-the-mouth white chocolate meets the fresh, vegetal notes of matcha, for a light, creamy and subtly flavored dessert. This sweet and bitter combination is popular in many contemporary recipes for matcha green tea mousse.
- Author
- iRASSHAi
- Prep Time
- 15 minutes
- Servings
- 1
- Category
Dessert
- Kitchen
- Japanese
Ingredients
- 200–250 g high-quality white chocolate, finely chopped
- 300–350 ml very cold whole liquid cream
- 2 to 3 teaspoons of matcha powder (sifted)
- 2–3 tablespoons of sugar (optional, according to your taste)
- Pinch of salt (optional)
- Heat-resistant bowls
- Whisk (manual or electric)
- Flexible spatula
- Verrines or ramekins
Directions
- Place the chopped white chocolate in a heatproof bowl. Melt it in a double boiler or gently in the microwave, stirring regularly until smooth.
- Add the matcha powder to the melted chocolate and mix well until the color is uniform and there are no lumps.
- Whip the cold liquid cream into stiff whipped cream. If you are using sugar, you can add it at the end of the whipping process.
- Gently fold ⅓ of the whipped cream into the chocolate-matcha mixture to lighten it, then add the rest, folding gently with a spatula. Do not overwork the mixture to preserve its lightness.
- Divide the mousse between small glasses or ramekins. Cover and chill in the refrigerator for at least 2 hours (ideally longer) before serving.
