White Chocolate Matcha Mousse

If you love it in a latte, here’s another creamy, decadent way to indulge in matcha! Enjoy the rich and earthy taste against a sweet backdrop of white chocolate in this smooth and refreshing mousse. It’s easy to make and beautiful to look at, too!

Prep Time
15 minutes
2 hours chilling time (but preferably overnight)
Cook Time
3 to 5 minutes
 Two glass cups of white chocolate matcha mousse garnished with green matcha powder on a wooden tray, with a traditional matcha whisk and bowl of matcha powder in the background, set on a tiled table with natural light.

Scale OR dry measuring cups

Liquid measuring cup

Small heavy-bottomed saucepan

Measuring spoons

Medium heatproof bowl

Fine mesh sieve

Whisk (traditional bamboo or standard) OR hand-held milk frother

Heatproof spatula

Stand mixer fitted with whisk attachment OR large bowl with handheld mixer

Spoon OR piping bag

Dessert glasses OR dishes (x 6 or 8)

Plastic wrap

4¼ cups (6 to 8 servings)
  • ¼ cup (63 ml) hot water
  • 2 tbsp (14 g) matcha powder (preferably ceremonial or culinary grade)
  • 1½ cups (255 g) white chocolate, chopped fine (see Chef’s Tips)
  • 1¾ cup (438 ml) heavy cream (35%), divided
  • ¼ cup (50 g) Redpath® Icing Sugar
  • ¼ tsp (2 g) salt
Garnishes (optional):
  • Matcha powder

Step 1

Boil water, measure out the amount needed, and allow to cool for at least a minute; water that’s too hot can “burn” matcha and leave a bitter taste. Sift the matcha into a medium, heatproof bowl. Add the hot water to the bowl and whisk vigorously in a zig-zag pattern, using a whisk or a hand-held milk frother, until matcha is suspended in the liquid and develops a foam layer on top.

Step 2

Add the chopped white chocolate to the bowl. Set aside.

Step 3

Combine ¾ cup (188 ml) heavy cream, the Redpath® Icing Sugar, and salt in a small, heavy-bottomed saucepan and place over medium to medium-high heat. Heat cream until the edges just begin to bubble slightly, stirring to dissolve the sugar; do not boil.

Step 4

Slowly pour the hot cream into the white chocolate-matcha mixture. Let sit for 2 minutes. With a heatproof spatula, slowly stir the hot cream into the mixture until smooth and evenly distributed.

Step 5

Set aside to cool to room temperature.

Step 6

In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), beat the remaining 1 cup (250 ml) heavy cream on medium-low speed until slightly thickened. Increase speed to medium to medium-high until medium peaks form (tips should fold over when the whisk attachment is lifted from the cream); do not over-whip.

Step 7

With a large rubber spatula, transfer ⅓ of the whipped cream into the cooled white chocolate-matcha mixture and quickly fold in; this will lighten the white chocolate-matcha mixture to make it easier to fold in the remaining whipped cream.

Step 8

Add in the remaining whipped cream and gently fold until no streaks remain.

Step 9

Spoon mousse or transfer to a piping bag and pipe into glasses or dishes. Cover with plastic wrap and place in the fridge to chill for at least 2 hours.

Step 10

Just before serving, lightly dust tops with matcha powder.

Overhead view of two bowls of white chocolate matcha mousse topped with a fine dusting of matcha powder, alongside ingredients like white chocolate chunks and a jug of cream, with a bamboo whisk and a sieve on a white wooden board, all set upon a multicoloured tiled surface.