Eggless Matcha and White Chocolate Mousse

Matcha mousse should feel light on the spoon yet hold its shape in the dish. Here, about 4 tsp (8 g) matcha meets white chocolate and whipped cream, without eggs or a setting agent. For four dessert dishes, allow at least 3 hours 40 minutes, including three hours in the refrigerator. This mousse gets its volume from whipped cream; some creams among our matcha set desserts chill to set without that step.

• Preparation 20 minutes
• Cooling at least 20 minutes
• Chilling at least 180 minutes
• Total time at least 3 hours 40 minutes
• Servings 4 dessert dishes
• Tools a knife, a saucepan, two bowls, a fine sieve, a whisk, an electric mixer, a spatula, and four dessert dishes

White chocolate helps this mousse hold its shape when cold, but also makes it sweet. Wait until it reaches room temperature before folding in the whipped cream; too much heat would deflate it.

Ingredients for matcha mousse

• 5.3 oz (150 g) white chocolate for the mousse
• about 4 tsp (8 g) matcha for the mousse
• about 1 1/4 cups (300 ml) heavy cream, including about 7 fl oz (200 ml) very cold cream, for the mousse

How to assemble the matcha mousse

1. Chop 5.3 oz (150 g) white chocolate into a bowl.
2. Sift about 4 tsp (8 g) matcha into a second bowl.
3. Heat about 3 1/3 fl oz (100 ml) from the total of about 1 1/4 cups (300 ml) heavy cream in a saucepan until it begins to simmer.
4. Pour about 1 fl oz (30 ml) of this hot cream over the matcha.
5. Mix until you have a smooth paste.
6. Pour the remaining about 2 1/3 fl oz (70 ml) hot cream over the white chocolate.
7. Wait 1 minute to soften the chocolate.
8. Stir the chocolate until the mixture is smooth.
9. Fold the matcha paste into the melted chocolate.
10. Let this mixture cool for at least 20 minutes, until it reaches room temperature.
11. Whip the remaining about 7 fl oz (200 ml) very cold heavy cream to soft peaks.
12. Fold one-third of the whipped cream into the matcha mixture.
13. Gently fold in the rest with a spatula.
14. Divide the mousse among four dessert dishes.
15. Refrigerate the dishes for at least 180 minutes before serving.

Whip about 7 fl oz (200 ml) cold cream only once the chocolate mixture has cooled. Its volume will remain for folding. After three hours in the refrigerator, the mousse is ready to eat with a spoon; matcha whipped cream is better suited to topping a cake.

Which matcha stays noticeable with white chocolate?

In this white chocolate cream, we choose Essence matcha for chocolate mousse: sugar and cream mask the more delicate notes of a matcha meant to be drunk on its own. Mix about 4 tsp (8 g) into the small portion of warm cream before adding it to the chocolate to avoid clumps.

Orange, mint, or plant-based: how can you vary it?

For an orange version, add about 1 tsp (2 g) zest to the melted chocolate. Lemon or yuzu can replace that zest at about 1 tsp (2 g); don't pour acidic juice into the cream. For mint, put 0.7 oz (20 g) dark chocolate shavings on the four dishes and add about 2 tsp (2 g) chopped fresh mint after chilling.

For a plant-based version, replace the 5.3 oz (150 g) white chocolate with 5.3 oz (150 g) plant-based white chocolate, then swap about 1 1/4 cups (300 ml) dairy cream for about 1 1/4 cups (300 ml) plant-based whipping cream. Heat about 3 1/3 fl oz (100 ml) and whip about 7 fl oz (200 ml) as in the base recipe. How well it sets depends on the product; check its allergens too.

Our tip. Keep the cream for whipping cold until the chocolate mixture is ready. Don't leave it sitting in the bowl after whipping.

Allergens. Milk in the base recipe; check the chocolates and creams used in the variations.