<- Back To Recipes
Matcha and White Chocolate Mousse Cake

2023-02-20 - Written by: Emiko Nakamura

Japanese-Inspired Desserts Matcha

Matcha and White Chocolate Mousse Cake

A light and airy matcha mousse cake infused with the sweetness of white chocolate.

Matcha and White Chocolate Mousse Cake

Servings

8-10 people

Ingredients:

For the Crust:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 cup (50g) confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened

For the Matcha Mousse:

  • 8 ounces (225g) white chocolate chips
  • 1 cup (200g) granulated sugar
  • 4 large egg whites
  • 2 teaspoons matcha powder

For the White Chocolate Ganache:

  • 1 cup (240ml) heavy cream
  • 1 cup (200g) white chocolate chips

Instructions:

Step 1: Make the Crust

In a medium bowl, whisk together flour, confectioners' sugar, and salt. Add the softened butter and mix until a crumbly dough forms. Press the mixture evenly into the bottom of an 8-inch (20cm) springform pan.

Step 2: Bake the Crust

Bake at 350°F (180°C) for 20-25 minutes or until lightly golden brown. Let cool completely in the pan.

Step 3: Make the Matcha Mousse

In a double boiler, melt the white chocolate over low heat. In a separate bowl, whisk together sugar and egg whites until stiff peaks form. Add matcha powder to the melted white chocolate and mix until combined. Fold the whipped egg mixture into the matcha-infused white chocolate.

Step 4: Assemble and Chill

Spread the cooled crust with a thin layer of melted white chocolate (see note). Pour the matcha mousse over the white chocolate layer and smooth out the top. Refrigerate for at least 3 hours or overnight.

Step 5: Make the White Chocolate Ganache

In a small saucepan, heat heavy cream over low heat until warm. Remove from heat and pour over the white chocolate chips in a separate bowl. Let sit for 2 minutes before whisking until smooth.

Step 6: Glaze and Serve

Drizzle the warm ganache over the chilled matcha mousse cake. Slice and serve immediately.

Note: To ensure even coverage, spread the melted white chocolate on top of the cooled crust in a thin layer, then refrigerate for 10-15 minutes to set before assembling the cake.