jadesfood
This matcha-flavoured white chocolate mousse requires only 3 ingredients: white chocolate, whipping cream, and matcha powder. It takes less than 10 minutes to prepare. The hardest part of the recipe is that you have to wait for the mousse for at least 1 hour to set. The bittterness of matcha and sweetness of white chocolate makes the mousse amazing. Enjoy it with a dollop of whipped cream and Anko (sweet red bean paste).
What is Matcha?
Matcha is a type of japanese green tea, but takes more process to make thus it is usually more expensive than ordinary green tea leaves. To make matcha, tea leaves have to be covered not to be exposed to sunshine for a while, this is beacause sunshine makes tea taste bitter and less flavoureful. After that, they are picked manually picked and dried in a machine before ground in a mill. However, there are lots of low quality of them that are on the market in the world, because of the increasing of popularity of matcha. When you purchese matcha, please try to find japanese one.
Health Benefits of Matcha
As you may have known, matcha has so many benefits for your health because you can intake all the vitamins and antioxidants the leaves have which can not be achieved by drinking green tea. Here are some proven benefits of matcha.
Good for your skin – Matcha is high in vitamin C and E which can prevent from having skin stains.
May help weight loss – Catechin, a type of antioxidant, can help your fat burn quickly.
May improve your gut health – Matcha is high in fiber!
Ingredients You Will Need
White chocolate – I recommend using white chocolate that isn’t too vanillary because it disturbs the flavour of matcha.
Cream – Any cream that can be whipped is fine to make this mousse. If you want your mousse lighter, use less fat content cream.
Matcha powder – Please use matcha that is made in Japan because it is less likely to be low quality.
For the Garnish
Anko (Sweet red bean paste) – Matcha and Anko is a classical combination in Japanese sweets. The recipe of Anko – How to make Anko (Sweet Red Bean Paste)
Whipped cream -To make the mousse taste lighter, a dollop of whipped cream would be great!
Tips for Making Eggless Matcha and White Chocolate Mousse
Do not overwhip the cream
If you are using double cream (heavy cream), it tends to be split easily. Just stop whisking when it forms a loose peak.
Fold the chocolate into the cream carefully
Airiness of the whipped cream is the key to the mousse. Do not knock the air you’ve created too much when you fold the chocolate into the cream.
Chill your mousse long enough before eating
Chilling your mousse in the fridge makes it set and the texture of it can be so different.
Q & A
How long does the mousse last in the fridge?
The mousse can last for about 2 days in the fridge.
Can I freeze the mousse?
Yes, The mousse can be frozen perfectly for up to 1 month but I recommend eating it as much as possible. Make sure to freeze it in an airtight container to prevent a freezer burn.
Can I make the mousse vegan?
Yes, if you make it with vegan white chocolate and vegan cream, it will be vegan mousse. You can buy vegan white chocolate on Amazon.
More Matcha Recipes
Eggless Matcha and White Chocolate Mousse
Equipment
- 1 Heatproof Bowl
- 1 Large bowl
- 1 Spatula
- 1 Mixer or Whisk
- 1 pot For the double boiler
Ingredients
- 200 g White Chocolate or Vegan White Chocolate
- 200 g Double Cream or Vegan Whipping Cream
- 2 tsp Matcha Powder
For the Topping
- some Whipped Cream
- some Anko (Sweet Red Bean Paste)
- some Matcha Powder
Instructions
- Put white chocolate and matcha in a heatproof bowl and place it on a pot of simmering water on the stove. Melt the chocolate and set aside to let it cool until it's not hot anymore. You can melt the chocolate by microwaving it. Put the chocolate in a heatproof bowl and microwave it for 30 seconds at a time, stirring in between until all chocolate pieces are melted.
- In a different bowl, whip the cream until soft peaks. (If you are using double cream, whip it until loose peaks)Do not overmix the cream at this stage because it'll stiffen more when mixing it with chocolate. Pour the matha chocolate mixture into the cream and carefully fold it until the colour of the mousse becomes homogenized.
- Divide the mousse between 4 pots or glasses and refrigerate for at least 1 hour, preferably over 3 hours. Optional To serve, garnish with whipped cream and Anko (sweet red bean paste). Sprinkle some matcha on top would be nice!
