Matcha White Chocolate Mousse Cake

Matcha White Chocolate Mousse Cake

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If you like green tea you should definitely try this white chocolate matcha mousse cake. A flourless chocolate cake followed by a layer of white chocolate mousse and topped with a white chocolate and matcha mousse is not only appealing to the eye but it also has a great texture and an amazing flavor combination.

 

White chocolate makes a really good combination with the bitter matcha creating a good balance between bitter and sweet. This matcha white chocolate mousse cake is a gluten-free dessert, easy to prepare and can be made in advance. 


Related Posts:
White Chocolate Raspberry Cheesecake
Strawberry Chocolate Mirror Cake
No-Bake White Chocolate Strawberry Mousse Cake

 

 

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Ingredients
  • Makes about 8-10 servings
  • Flourless Chocolate Cake
  • 5 tbsp (70g) butter
  • 3.5 oz (100g) semisweet chocolate
  • 2 eggs, separated
  • 1/3 cup (70g) sugar
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1/4 tsp (1g) of salt
  • For Mousse
  • 10 oz (300g) white chocolate, cut in small pieces
  • 1 cup (240g) whipping cream
  • 14 oz (400g) whipping cream (35% fat), chilled, divided in two
  • 1 tbsp (10g) gelatin powder
  • 1/4 cup (60ml) cold water
  • 2 tbsp (12g) matcha powder
  • 2 tbsp (30 ml) hot water
Directions
  1. Prepare flourless chocolate cake. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
  2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add  yolks one at a time and stir well. Stir in cocoa powder and salt.
  3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form.  Gently fold the whipped whites into chocolate mixture.
  4. Pour batter into prepared pan and bake for 20-22 minutes. Let it cool completely in the pan over a cooling rack.
  5. Prepare the two layers of mousse.  In a heat proof bowl add the white chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Divide the mixture in two.
  6. Dissolve matcha powder in hot water and add to half of white chocolate mixture. Let both chocolate mixtures cool completely at room temperature.
  7. Whip 7oz (200g) chilled whipping cream until stiff peaks form. Add white melted chocolate mixture and mix until well combined.
  8. Pour the white chocolate mousse over the flourless chocolate cake. Refrigerate for about 20 minutes.
  9. Whip the remaining 7 oz (200g) chilled whipping cream until stiff peaks form. Add matcha chocolate mixture and mix until well combined.
  10. Pour matcha mousse over the white chocolate mousse. Refrigerate for 4-6 hours to set or overnight.
  11. Before serving dust the top with matcha powder and decorate with white chocolate decorations if desired.  Enjoy!
Matcha White Chocolate Mousse Cake-1
Nutrition facts 1 Serving - Calories: 484, Fat:38.5g, Saturated Fat:23.6g, Unsaturated Fat:0g , Carbohydrates:32g, Sugar: 29g, Fiber:2g, Protein:6.8g, Cholesterol:125mg, Sodium 161mg, Potassium 234mg, Vitamin A 29%, Vitamin C 2%, Calcium 9%, Iron 5%, daily percent values are based on a 2,000 calorie diet
On September 14, 2017 at 10:26 pm, Enzo Matcha said...
Can't wait to try it out, this looks amazin
On September 19, 2017 at 07:29 pm, Nora said...
Hi, my name is Nora. I´m from Argentina. I was wondering if would there be any substitute for Matcha Powder. I have green tea in teabag. Is it the same? I really like your website. Thanks
Re:

Hi Nora.

You can use green tea but it needs to be powder.

On September 25, 2017 at 02:46 pm, Sara said...
I can’t tell you how much I’d love a piece of this right now. This sounds seriously wonderful, and I love how you’ve treated the components and the flavours. I like matcha quite a bit too, but it can be overly bold in some desserts. Making it so light, airy, and creamy is simply perfect, and I think you’ve really done it justice here. Thank you so much!

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