Recipe · Obliterator®
Matcha white chocolate mousse
The grassy, herbal notes of matcha tea are tempered here by sweet white chocolate in this creamy dessert that’s the prettiest shade of pale green.
Ingredients
- 1 tsp matcha powder
- 2 cups heavy cream, divided
- 4 oz white chocolate, roughly chopped
- 1 tsp vanilla extract
- Fresh strawberries, for garnish
- Shaved white chocolate, for garnish
You'll need
- Fine sieve (for sifting)
- Small saucepan
- Whisk
Method
- Place the blender jar and lid in the freezer to chill while preparing the mousse ingredients.
- Sift the matcha powder into a metal or glass bowl. Gradually add ¼ cup of the cream, whisking constantly to eliminate any lumps. Add the white chocolate to the bowl.
- Fill a small pot with about an inch of water and bring to a simmer over medium heat.
- Place the bowl with matcha mixture over the pot and heat, whisking occasionally, until the chocolate has melted. Remove the bowl from the heat and let cool for 15 minutes.
- Remove the jar from the freezer and add remaining cream and the vanilla.
- Cover with the lid and set the blender to Speed 1. Blend in 15-second bursts, pressing BLEND/STOP each time, for 1 minute, stirring with the scraper between each increment. Be careful not to over-blend, which could turn the cream to butter.
- Add half of the whipped cream to the chocolate mixture and gently fold together, retaining as much air as possible. Gently fold in the remaining whipped cream.
- Spoon the mousse into 8 small bowls and refrigerate for 2 hours.
- Serve garnished with fresh strawberries and shaved white chocolate.
