Eggless Matcha and White Chocolate Mousse
This white chocolate mousse is made of just 3 ingredients: white chocolate, cream, and matcha. It is airy and sweet but has a bit of bitterness from matcha. The hardest part of the recipe is waiting for the mousse to set.
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!