Matcha Mousse

Ingredients:

• 2 cups heavy cream (chilled) (±475 ml)
• 6 oz high quality white chocolate (finely chopped) (±170 g)
• 4 tsp matcha tea powder (±20 ml)
• 2 tsp vanilla extract (±10 ml)

Directions:

1. Place finely chopped white chocolate in a heatproof bowl over simmering water (double boiler). Stir until smooth, then remove from heat and let cool slightly.
2. In a large bowl, whip chilled heavy cream until soft peaks form. Add vanilla extract and continue whipping until stiff peaks form.
3. Sift matcha powder into a small bowl to remove lumps. Mix with 2–3 tablespoons of whipped cream until smooth.
4. Stir the matcha mixture into the melted white chocolate until fully blended.
5. Gently fold the matcha-chocolate mixture into the remaining whipped cream using a silicone spatula. Mix until no streaks remain.
6. Spoon the mousse into a 1.5L glass container. Cover and refrigerate overnight (8–12 hours) to set completely.
7. Before serving, garnish with a dusting of matcha powder, white chocolate shavings, or fresh berries for a beautiful finish.