White Chocolate matcha Mousse

White chocolate mousse is all about balance. Because white chocolate is naturally sweet and rich, the method you use to make the mousse plays a big role in achieving a light, elegant result rather than something heavy. I’ve paired this recipe with matcha, adding it to the white chocolate mousse itself and also using it to create a gluten-free biscuit base. The decoration is entirely up to you, this is the perfect opportunity to get creative and make it your own.

Mousses are wonderfully versatile when it comes to shaping and presentation. You can use a variety of silicone moulds for a more refined finish, or keep it simple and serve the mousse in a glass. If using moulds, cut the biscuits to fit the size of the mould precisely and assemble the dessert once everything has set. To make the mousse, I’ve used the Anglaise method. By starting with a crème anglaise, gently cooking egg yolks, sugar and cream. This method creates a smooth, stable base that blends beautifully with melted white chocolate. The controlled heat allows the flavours to develop while giving the mousse structure, without relying on excessive chocolate or gelatine.

Using an anglaise also results in a silkier texture and a more refined mouthfeel. Once the white chocolate is incorporated and the mixture has cooled, softly whipped cream can be folded in to create a mousse that is light, airy and luxurious. The result is a dessert that feels indulgent but still delicate, with clean flavours and a professional finish.

Matcha Gluten-free Sponge Biscuit

Preparation time: 15 minutes

Baking time: 10 minutes

Ingredients

90g Almond Flour

10g Matcha powder

90 Icing Sugar 

3 Egg yolks

20g Gluten-free flour (Oat flour, Pea flour, Cassava or Buckwheat flour)

3 Egg whites

15g Castor Sugar

21g Melted butter

Method:

1. Preheat the oven to 180℃.

2. Combine almond flour, matcha powder, icing sugar and egg yolks in a bowl of a stand mixer with a whisk attachment.

3. Add the flour and beat until well combined. 

4. In a separate bowl, whisk the egg whites till soft peaks. 

5. Increase the speed and slowly add the sugar until glossy, soft meringue mixture. 

6. Fold the meringue mixture into the flour mixture followed by the melted butter. 

7. Spread the mixture thinly onto a prepared pan and bake for 7-10 minutes at 180℃.

White Chocolate Mousse

Preparation time: 30 minutes

Cooling time: 6 - 12 Hours

Yield: 500ml

Ingredients

275ml Whipping cream

75ml milk

2 (30g) egg yolks

15g Castor sugar

160g White Chocolate, chopped

20g Matcha powder

Method:

1. Put 75ml of the cream in a saucepan together with the milk. Bring to the boil.

2. Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until the mix becomes light in colour. 

3. When the milk has boiled, pour half of the mixture onto the egg mixture and stir well. Add the matcha powder and mix well.

4. Pour the mixture back into the milk mixture and place back on low heat. Stir continuously until the mixture is thick enough to coat a spoon. 

5. Remove from the heat and pour through a fine sieve onto the chopped chocolate in a mixing bowl. 

6. Stir with a rubber spatula until emulsified then leave to cool. 

7. Put the remainder of the cream in a bowl and whip until soft peaks form.

8. Carefully fold the whipped cream into the chocolate mixture. 

9. Pour into moulds and place in the fridge for 6-12 hours.