Matcha White Chocolate Mousse

Name: Matcha White Chocolate Mousse
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 oz (85 g) white chocolate, finely chopped, finely chopped; ¾ cup (180 ml) heavy cream, cold, cold; ½ cup (115 g) mascarpone cheese, room temperature, room temperature; 1½ tsp (3 g) ceremonial-grade matcha powder, sifted to remove lumps; 2 tbsp (15 g) powdered sugar; ¼ tsp (1 ml) vanilla extract; pinch fine sea salt

From the MyKitchenBank Kitchen

A silky, no-bake mousse that marries the delicate bitterness of premium matcha powder with sweet white chocolate and rich mascarpone cheese. The result is an ethereal, pale-green dessert with a cloud-like texture and sophisticated flavor. Serve chilled in small glasses or as a component in tarts and pavlovas. Requires just five minutes of active time and four hours of chilling.

Prep: 5 min
Cook: —
Wait: 4 hr
Total: 4 hr 5 min
Makes: 4 servings (about 1 cup total mousse)

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Steps

Before you start

Chill the bowl and beaters in the freezer for 15 minutes so the cream whips quickly and holds its volume
Bring mascarpone to room temperature (about 30 minutes) so it blends smoothly without lumps
Use ceremonial-grade matcha powder (not culinary) for the brightest color and cleanest taste

1
Sift matcha powder
- Using a fine mesh sieve, sift the matcha powder into a small bowl to break up any clumps.
- Matcha powder compacts easily during storage, and sifting ensures a silky, lump-free mousse.
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Ready when: Matcha is fine and fluffy with no visible clumps
Tip: Do not use a blender or food processor; it will overwork the matcha and cause it to oxidize and turn brown.
2
Melt white chocolate gently
- Place the chopped white chocolate in a medium heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water).
- Stir occasionally until completely melted and smooth, about 2–3 minutes.
- Remove from heat and let cool for 1–2 minutes until still warm but not hot.
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Ready when: White chocolate is completely smooth with no visible pieces
Tip: White chocolate burns easily; keep the water below a rolling boil. If chocolate seizes (becomes grainy), add a small spoonful of neutral oil and stir gently.
3
Combine mascarpone and matcha
- In a medium bowl, whisk together the room-temperature mascarpone, sifted matcha powder, powdered sugar, vanilla extract, and a pinch of sea salt until smooth and well combined.
- Stir in the cooled melted white chocolate until no streaks remain.
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Ready when: Mixture is pale green, smooth, and uniform in color
Tip: If the mascarpone is cold, it will create lumps when mixed with the warm chocolate. Bring it to room temperature for the best result.
4
Whip cold cream to soft peaks
- In a chilled large bowl, whip the cold heavy cream using an electric mixer on medium-high speed until soft peaks form (the cream should hold a loose shape but the peaks will fall over when you lift the beaters), about 2–3 minutes.
- Do not overbeat.
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Ready when: Cream doubles in volume and soft peaks form when beaters are lifted
Tip: Do not whip to stiff peaks or you will have dry, grainy mousse. Stop as soon as the cream just holds a loose shape.
5
Fold cream into matcha mixture
- Gently fold the whipped cream into the matcha-mascarpone mixture in two additions using a rubber spatula.
- Use a folding motion—cut down the center, sweep along the bottom, and fold over the top—to keep the mousse light and airy.
- Do not stir or beat.
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Ready when: No visible streaks of white cream remain; mousse is evenly pale green
Tip: Overmixing deflates the whipped cream and results in a dense mousse. Fold gently and stop as soon as combined.
6
Chill and set
- Divide the mousse among four chilled glasses or serving bowls.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm enough to hold its shape when spooned.
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Ready when: Mousse is creamy but holds an indent when spooned
Tip: The mousse can be made up to 2 days ahead and stored in the refrigerator, covered. Do not freeze, as the texture will become grainy.

Good to know

Tips

For the most vibrant color and authentic taste, purchase ceremonial-grade matcha from a Japanese supplier. Culinary matcha is often older and more bitter, and won't yield the same pale-green hue.
If you don't have a chilled bowl, place the whipping cream in the bowl you'll use and set it in the freezer for 15 minutes before whisking.
Serve the mousse with fresh berries, a crispy tuile cookie, or a thin layer of white chocolate shavings for visual contrast and textural interest.
This mousse is excellent as a filling for tartlets, pavlovas, or layered with sponge cake for a more elaborate dessert.

Make ahead

You can prepare the mousse up to 2 days in advance. Assemble in serving glasses, cover, and refrigerate. The flavors deepen and the texture firms up beautifully overnight.

Storage & reheating

Refrigerate in an airtight container or covered glasses for up to 2 days. Do not freeze; the texture will become icy and grainy. To serve, spoon straight from the refrigerator; the mousse is best served cold.

Substitutions

mascarpone cheese, room temperature → Crème fraîche or full-fat Greek yogurt. Crème fraîche will give a slightly tangy flavor; Greek yogurt makes the mousse a bit lighter but slightly less rich. Use the same amount.
white chocolate, finely chopped → 3 tablespoons (45 g) sweetened condensed milk mixed with 1 tablespoon butter. This creates a creamier base if you don't have white chocolate on hand. Omit powdered sugar if using this option, as condensed milk is very sweet.
ceremonial-grade matcha powder → 1 teaspoon premium-quality green tea powder (not instant matcha), sifted. Green tea powder is less vibrant in color and has a slightly different flavor profile, but will work in a pinch. You may also add ¼ teaspoon of vanilla extract for depth.
vanilla extract → ½ teaspoon fresh lemon zest or a pinch of almond extract. Lemon zest brightens the matcha; almond extract adds a subtle warmth. Omit vanilla entirely if using these alternatives.