Steps to Make Homemade Matcha & White Chocolate Mousse

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, matcha & white chocolate mousse. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Matcha & White Chocolate Mousse is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Matcha & White Chocolate Mousse is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook matcha & white chocolate mousse using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Matcha & White Chocolate Mousse:

1. Make ready <Bowl 1>
2. Make ready 3 Egg Whites
3. Make ready <Bowl 2>
4. Take 1 cup Cream
5. Make ready <Bowl 3> *Heat-proof Bowl
6. Make ready 200-225 g White Chocolate
7. Make ready 1 tablespoon Matcha Powder *mixed with 2 tablespoons Hot Water

Matcha literally means "powdered tea." When you order traditional green tea, components from the leaves get infused into the hot water, then the leaves are.

Instructions to make Matcha & White Chocolate Mousse:

1. Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
2. 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.
3. 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.
4. 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.
5. *How To Make Matcha Mousse Cake - Line a springform cake tin base and sides with baking paper. I used 20cm round cake tin.
6. 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 my ‘Matcha Sponge Cake’ recipe.
7. 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.

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