By mixing 4 ingredients, you can make this delicious Matcha & White Chocolate Mousse. It’s so easy and anyone can make. Instead of setting the mousse in serving glasses, I made it into a cake this time. The base can be a slice of any cake of your choice or sweet biscuit base like a cheesecake base.
6 to 8 Servings
Egg Whites 3
Cream 1 cup
Bowl 3 (*Heat-proof Bowl)
White Chocolate 200 to 225g
Matcha Powder 1 tablespoon *mixed with 2 tablespoons Hot Water
Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.
Bowl 3: Place White Chocolate in a heat-proof bowl and heat for 2 to 3 minutes in the microwave until chocolate melts. (*Alternatively you can melt the white chocolate over a saucepan of simmering water.) Add the Matcha mixture and combine well.
Add the whipped cream to the matcha & white chocolate mixture and combine well.
Fold in the whipped egg whites, and gently combine well.
Pour the mixture into the serving glasses, place in the fridge and leave to set.
How To Make Matcha Mousse Cake
Line a springform cake tin base and sides with baking paper. I used 20cm round cake tin.
Make the base. Mix 125g Sweet Biscuits (crumbled to fine crumbs) and 50g melted Butter. Then press into the prepared tin. Refrigerate while you are making the Mousse. OR use a slice of cake for the base. See ‘Matcha Sponge Cake’.
Pour the mixture into the tin, place in the fridge and leave to set.
Sprinkle some Matcha Powder or the mix of Matcha Powder and Icing Sugar over the top and serve.