Matcha White Chocolate Mousse is a delightful fusion of earthy matcha and creamy white chocolate, creating a dessert that's both elegant and indulgent. This mousse is perfect for when you want to impress guests or simply treat yourself to something special.
White chocolate serves as the creamy base of our mousse, bringing sweetness and smoothness. Matcha powder introduces a slightly bitter, earthy note that beautifully complements the white chocolate. Heavy cream is whipped into airy peaks, giving the mousse its light, fluffy texture. A touch of sugar enhances the sweetness, while vanilla extract adds a subtle depth of flavor. Egg whites provide structure and an additional level of lightness, with a pinch of salt heightening all the flavors.
Serve the mousse with a sprinkle of extra matcha powder on top for a burst of color. Fresh berries or a mint sprig can add a pop of freshness, complementing the mousse's rich flavors. Consider pairing it with a light, crisp glass of prosecco for a truly luxurious experience.
Start by melting 8 oz of white chocolate. Place it in a heatproof bowl over simmering water, stirring gently until it's completely smooth. Once melted, set it aside to cool slightly — you don't want it too hot when you mix it with other ingredients.
Next, in a separate bowl, whisk together 2 tablespoons of matcha powder with 1 cup of heavy cream. You want the matcha to fully dissolve into the cream, creating a vibrant green mixture.
Once the matcha is dissolved, gently fold this mixture into your melted white chocolate. Take your time here to ensure they are well combined without being too vigorous, which could affect the texture.
In another bowl, whip the remaining cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. You're aiming for soft peaks — when you lift the whisk, the cream should hold its shape but still look glossy.
In a clean bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form. This means when you lift the beaters, the peaks should stand straight up.
Carefully fold the whipped cream into the chocolate mixture first. Once it's incorporated, gently fold in the egg whites. Be careful to maintain the airiness by folding rather than stirring vigorously.
Spoon the mousse into serving glasses, then let them chill in the refrigerator for at least 2 hours or until set. This waiting period helps the flavors meld and the mousse firm up to the perfect consistency.
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