Matcha White Chocolate Mousse with Berries
Silky matcha-infused mousse swirled with white chocolate, topped with fresh berries. A light Japanese-inspired dessert with earthy green tea and creamy richness.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 300 ml heavy cream
- 100 g white chocolate
- 2 tbsp matcha powder
- 3 tbsp hot water
- 2 tbsp powdered sugar
- 100 g Greek yogurt
- ½ tsp vanilla extract
- 150 g fresh raspberries
- 100 g fresh blueberries
- 1 tbsp honey
Instructions
- 1
Whisk matcha powder with hot water in a small bowl until completely smooth and frothy, breaking up any clumps with the back of a spoon. Set aside to cool slightly, about 2 minutes.
- 2
Chop white chocolate into small pieces and place in a heatproof bowl. Pour 100 ml of the heavy cream over it and let sit for 1 minute, then stir gently until completely melted and smooth. Allow to cool for 3-4 minutes.
- 3
In a separate large mixing bowl, whip the remaining 200 ml of heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
- 4
Gently fold the cooled matcha mixture into the whipped cream using a rubber spatula with light, sweeping motions until just combined and no white streaks remain. Fold in the Greek yogurt and cooled white chocolate mixture in two additions, being careful not to deflate the mousse.
- 5
Divide the mousse evenly among four serving glasses or bowls, filling about three-quarters full. Chill for at least 10 minutes while you prepare the berries.
- 6
Gently toss raspberries and blueberries together in a small bowl and drizzle lightly with honey, stirring to coat. Top each mousse with a generous handful of the honeyed berries and serve immediately.
Tools you’ll need
- Electric mixer or whisk
- Mixing bowls
- Rubber spatula
- Heatproof bowl
- Serving glasses or bowls
- Small whisk
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