I hope you’re feeling lucky today! St. Patrick’s Day is almost here and I’m seeing green. Matcha green tea, that is! I have combined two of the best ingredients out there to bring you White Chocolate Matcha Mousse. White chocolate and matcha tea blend together in perfect harmony. The sweetness and mildness of white chocolate mellow out and add further creaminess to the pungent earthiness of matcha green tea powder. Both ingredients are smooth and together, it is pure velvet in a cup!
With The Academy Awards this weekend, I was hypnotized with all the Oscar Buzz surrounding the nominated movie, Get Out. I knew I had to get you all out of the sunken place of bad desserts and bring you a tea infused treat worthy of being one of the stars at your Oscars Party! Be sure to check out the video demonstration for this White Chocolate Matcha Mousse – VIDEO DEMONSTRATION!
Matcha green tea powder is earthy, elegant, packed with whole green tea leaf flavor, a lot of caffeine, and a gorgeous green color. For this recipe, I used cooking grade Matcha powder. Learn all about Matcha here – What is Matcha?
As you know, from my Trending page, I’ve got treats for a bunch of the Oscar nominated movies. For my Oscars party I will be serving up the “Get Out” inspired White Chocolate Matcha Mousse in little teacups. If you will be making these for St. Patrick’s Day or any other occasion, feel free to fill up a martini glass, as I have also shown. It is elegant and shows of that magnificent matcha color.
These are a breeze to make! You will use a double boiler to first whisk up a whole tablespoon of matcha. You’ll want to break up all the bits so you don’t have any gritty texture in your velvety mousse. As you can see from the video, I had a slow stream of a small amount of heavy whipping cream to create a paste.
As you can see, this recipe calls for baking chocolate. It is important not to use any kind of white chocolate chips, as that won’t melt and mix smoothly like baking chocolate does. You will need a bar and a half, which leaves a half bar left over to eat while the rest is melting! First, break up the chocolate into smaller pieces. Second, add them to your double boiler. Third, whisk and melt it down with the matcha until smooth. Then remove from the heat and let the mixture come to room temperature. This is a very important step!
Heavy Whipping Cream
While your Matcha and white chocolate mixture cools, you will take a moment to go and subscribe to my YouTube Channel… –> Sarita Gelner’s YouTube Channel!
Then you will come back super excited that you won’t be missing out on a thing I’m doing, and you’ll start whipping up all that leftover heavy cream with some vanilla and peppermint extracts. Peppermint is one of the best flavor enhancers for both white chocolate and matcha green tea.
When whipping the cream, keep going until stiff and rigid peaks have formed. If you only have soft ripples, keep whipping!
As you have noticed, there isn;t any extra sugar added to this recipe. The white chocolate is very sweet, so that will give you the sugar rush you are hoping for!
The Mousse in White Chocolate Matcha Mousse
Once you matcha and white chocolate mixture has completely cooled, you will begin incorporating it into your whipped cream. Since the whipped cream is cold and whipped up it would deflate and melt on impact if the mixture was too hot.
The next process is a bit like making souffle.
First, take about a cup of the whipped cream and fold it into the matcha and white chocolate. Then take all of that and mix it into the whipped cream gently. After it is all whipped and mousse-like you will put it into the teacups or martini glasses.
You will top these with whipped cream. I take a cup of whipped cream and beat until stiff peaks form. No added sugar, as the mousse is sweet on its own.
The White Chocolate Matcha Mousse must chill for at least 2 hours, or overnight. At this point you can either chill them plain or with the whipped cream topping. I always add the whipped cream topping before chilling so it sets. As you can see from the photo, it looks gorgeous when you dig in with a spoon and the whipped cream is set into the mousse.
White Chocolate Matcha Mousse
This blog post accompanies my –> VIDEO DEMONSTRATION
- 12 oz. baking chocolate, broken up into small pieces
- 1.5 plus 1/4 cups heavy whipping cream, divided (1/4 cup plus the rest)
- 1 tablespoon Matcha Green Tea Powder, culinary grade is best
- 1/4 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- Fresh mint, for garnish
- In a double boiler, whisk matcha until broken up.
- Slowly, and while whisking, pour in a steady stream of 1/4 cup heavy cream.
- Whisk until smooth paste forms.
- Add in white chocolate and melt down, whisking occasionally until melted.
- Remove from heat and cool COMPLETELY!
- In a large bowl, whip up the rest of the heavy cream with your vanilla and peppermint extracts until stiff peaks form.
- Take a scoop of the heavy cream and fold into the matcha mixture.
- Once incorporated, pour that mixture into the heavy cream.
- Fold until you get a whipped texture.
- Spoon into serving dishes.
- Top with a big dollop of heavy whipping cream (beat 1 cup heavy whipping cream until peaks form).
- Refrigerate overnight, or at least 2 hours.
- Garnish with mint sprigs.
- Leave out or swap out the extracts for different ones, like coconut. Then use shredded coconut for garnish.
Interested in tools for this Recipe?
Check out these other Ritzy Recipes!