This Matcha White Chocolate Mousse is a light, airy, and elegant dessert that blends earthy matcha with the silky sweetness of white chocolate. It’s simple to prepare yet impressive enough for entertaining, offering a delicate balance of flavors and a gorgeous natural green hue.
Why You’ll Love This Recipe
This mousse is the perfect combination of creamy, sweet, and slightly earthy. The matcha adds depth and color, while the white chocolate provides richness without overpowering the subtle tea flavor. It requires minimal cooking, can be made ahead of time, and looks beautiful when served in individual cups.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon matcha powder, sifted
1 cup heavy cream, divided
4 ounces white chocolate, finely chopped
1 teaspoon vanilla extract
Optional toppings: whipped cream, shaved white chocolate, fresh berries
Directions
In the top pan of a double boiler, whisk the sifted matcha powder with 1 tablespoon of heavy cream until smooth and free of lumps.
Whisk in 3 more tablespoons of heavy cream, then add the chopped white chocolate.
Heat over medium-low, stirring frequently, until the white chocolate has fully melted and the mixture is smooth. Remove from heat and allow it to cool for about 15 minutes, stirring occasionally, until cool to the touch.
In a large mixing bowl, combine the remaining heavy cream with the vanilla extract. Beat until stiff peaks form.
Add half of the whipped cream to the cooled white chocolate–matcha mixture and gently fold to lighten it.
Fold in the remaining whipped cream until smooth and fully incorporated.
Spoon the mousse into 4 small serving bowls. Cover and refrigerate for at least 2 hours, or until fully set.
Serve chilled with optional toppings such as whipped cream, shaved white chocolate, or fresh berries.
Substitute almond extract for vanilla for a slightly nutty twist.
Add a teaspoon of honey or maple syrup for a touch of extra sweetness.
For a layered look, alternate matcha mousse with plain whipped cream in glasses.
Fold in finely chopped fresh strawberries for a fruity contrast.
Use coconut cream instead of heavy cream for a subtle tropical flavor.
Storage/Reheating
This mousse should be stored covered in the refrigerator for up to 3 days. Do not freeze, as the texture may become grainy. No reheating is required—serve it chilled straight from the fridge.
FAQs
How strong is the matcha flavor?
The flavor is mild to medium, depending on the brand of matcha and personal taste.
Can I use white chocolate chips instead of chopped white chocolate?
Yes, as long as they melt smoothly.
Can I make this mousse ahead of time?
Yes, you can make it up to 24 hours in advance.
Is this dessert very sweet?
It is moderately sweet, balanced by the earthy notes of matcha.
Can I use culinary-grade matcha?
Yes, just ensure it is good quality and vibrant in color.
What can I use instead of a double boiler?
A heatproof bowl set over a pot of simmering water works well.
Can I use plant-based cream?
A high-fat coconut cream may work, but texture can vary.
How do I prevent lumps in the matcha?
Always sift the matcha powder before whisking it with cream.
Can I reduce the white chocolate?
You can decrease it slightly, but it helps the mousse set properly.
Can the mousse be piped for a decorative presentation?
Yes, once fully chilled, it can be piped into glasses or tart shells.
Conclusion
This Matcha White Chocolate Mousse is elegant, refreshing, and simple to prepare. With its silky texture and balanced flavors, it makes a standout dessert for gatherings or a quiet evening treat. Enjoy its delightful combination of sweetness and matcha’s gentle earthiness in every spoonful.
This Matcha White Chocolate Mousse is a light and elegant dessert that pairs the earthy depth of matcha with the smooth sweetness of white chocolate. It’s simple to make, beautiful to serve, and perfect for any occasion.
Ingredients
1 tablespoon matcha powder, sifted
1 cup heavy cream, divided
4 ounces white chocolate, finely chopped
1 teaspoon vanilla extract
Optional toppings: whipped cream, shaved white chocolate, fresh berries
Instructions
In a double boiler, whisk sifted matcha with 1 tablespoon of heavy cream until smooth.
Whisk in 3 more tablespoons of cream, then add chopped white chocolate.
Heat gently, stirring often, until chocolate is fully melted and smooth. Remove from heat and let cool for 15 minutes.
In a large bowl, beat remaining heavy cream with vanilla until stiff peaks form.
Fold half the whipped cream into the cooled matcha mixture to lighten it.
Fold in the remaining whipped cream until fully incorporated and smooth.
Spoon into 4 small serving cups. Cover and refrigerate for at least 2 hours until set.
Serve chilled with optional toppings like whipped cream, berries, or shaved chocolate.
Notes
Sift matcha before use to avoid lumps.
Use a heatproof bowl over simmering water if no double boiler is available.
Can be made a day ahead for convenience.
Don’t freeze—the texture may turn grainy.
Pipes well once chilled—great for tarts or layered desserts.
