Matcha White Chocolate Mousse Recipe
This matcha white chocolate mousse recipe creates the creamiest, most elegant dessert in just 15 minutes. Perfect balance of earthy matcha and sweet white chocolate!
This matcha white chocolate mousse recipe delivers pillowy clouds of green tea perfection swirled with sweet white chocolate. Just five ingredients and minimal whisking create an Instagram-worthy dessert that tastes like it came from a fancy patisserie.
A Match Made in Dessert Heaven
I stumbled onto this White Chocolate Matcha Mousse combo completely by accident last spring. I’d overbought white chocolate for Easter treats and had ceremonial-grade matcha sitting lonely in my pantry. One experimental afternoon later, and I’d created what my brother now requests for every birthday.
The earthy, slightly bitter matcha plays beautifully against creamy white chocolate—it’s sophisticated without being fussy. If you’re already smitten with matcha desserts, you’ll absolutely adore my matcha mousse cake recipe too.
Table of Contents
Why You’ll Love This Matcha White Chocolate Mousse Recipe
This matcha mousse with white chocolate hits differently than your average dessert, and here’s why:
- Ridiculously simple – No tempering, no water baths, no crying over separated mixtures
- Make-ahead friendly – Whip it up in the morning, impress guests at dinner
- Naturally elegant – That gorgeous jade-green color does all the decorating work for you
- Balanced sweetness – Not cloying like some mousse recipes can be
- Texture perfection – Light yet luxurious, melting on your tongue
I’ll never forget the first time I made this for book club. Three friends asked for the recipe before they’d even finished their glasses. According to the folks at King Arthur Baking Company, whipping cream to the right consistency is crucial for mousse—and they’re absolutely right. That’s the secret to getting those perfect, pillowy peaks.
Nutritional Peek
Here’s what you’re looking at per serving (makes 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 4g |
| Carbohydrates | 24g |
| Fat | 31g |
Ingredients for Your White Chocolate Matcha Mousse
Let me walk you through what you’ll need for this matcha white chocolate mousse recipe. Nothing weird or hard-to-find, promise!
| Amount | Ingredient |
|---|---|
| 1/4 cup + 1 1/2 cups | Whipping cream, cold (keep it super cold!) |
| 1 tbsp | Quality grade matcha powder |
| 2 tbsp | Granulated sugar |
| 1 tsp | Pure vanilla extract |
| 120g (about 4 oz) | White chocolate, chopped into small pieces |
| As desired | Extra whipping cream for topping |
A few ingredient notes from my kitchen to yours:
- Matcha quality matters – I learned this the hard way with a dusty, bitter batch from the back of the store shelf. Splurge a little for culinary or ceremonial grade. The vibrant color and smooth flavor are worth every penny.
- White chocolate isn’t negotiable – It provides structure and that creamy sweetness. Make sure it’s real white chocolate (cocoa butter-based), not white chips.
- Cold cream is key – Pop your mixing bowl in the freezer for 10 minutes before whipping if you really want to nail it.
Need help choosing the right whipping cream? Check out my guide on perfect whipped cream techniques for all the details.
Equipment You’ll Need
Essential tools:
- Small mixing bowl for matcha
- Medium saucepan
- Whisk (a matcha bamboo whisk is lovely but totally optional)
- Stand mixer or hand mixer
- Rubber spatula for folding
- Four serving glasses (martini glasses look especially fancy!)
Nice to have:
- Piping bag for that professional whipped cream swirl on top
- Fine mesh strainer (if your matcha’s a bit lumpy)
Step-by-Step Instructions for Matcha White Chocolate Mousse
Making this matcha white chocolate mousse recipe is honestly easier than explaining it, but let me walk you through every detail so you feel totally confident.
Step 1: Mix your matcha paste
In a small bowl, combine that gorgeous green matcha powder with 1/4 cup of cold cream. Whisk vigorously until completely smooth with zero lumps. (I use quick, circular motions—your arm might get a tiny workout, but it only takes about 30 seconds.)
Step 2: Melt and marry the flavors
Grab your medium saucepan and add the chopped white chocolate, your smooth matcha-cream mixture, sugar, and vanilla extract. Set the heat to medium-low—patience here prevents scorching. Whisk everything together as the chocolate slowly melts into a dreamy, pale green mixture.
Once it’s completely smooth and the chocolate has melted, whisk one more time and remove from heat. Let it cool to room temperature (about 15-20 minutes). If you’re impatient like me, you can speed this up by placing the pan in an ice bath.
Step 3: Whip that cream to perfection
Pour the remaining 1 1/2 cups of cold cream into your stand mixer bowl (or use a large bowl with a hand mixer). Whip on medium-high speed until you reach stiff peaks—this means when you lift the whisk, the cream holds its shape and doesn’t flop over. Usually takes about 3-4 minutes. Don’t over-whip or you’ll end up with butter!
Step 4: The gentle fold
Here’s where magic happens. Using a rubber spatula, gently fold the whipped cream into your cooled matcha-chocolate mixture. Use a “cut and fold” motion—slice down through the center, sweep along the bottom, and fold over the top. Rotate the bowl and repeat until you see no white streaks. (The mixture should be uniformly pale green and gloriously fluffy.)
Step 5: Chill and serve
Divide your mousse among four pretty glasses. I like to use a large spoon and just plop it in for that rustic-chic look, but you could pipe it for something more polished.
Cover with plastic wrap and refrigerate for at least two hours until firm. When you’re ready to serve, top with an extra dollop of freshly whipped cream. Maybe even dust with a tiny bit of matcha powder for that “wow” factor!
Pro Tips & Guidance
Starting with this White Chocolate Matcha Mousse is pretty foolproof, but these tricks will take you from good to “is there a bakery in your kitchen?” level:
- Temperature is everything – Don’t fold the whipped cream into hot chocolate mixture. Room temperature or cooler is the sweet spot, otherwise you’ll deflate all those beautiful air bubbles.
- Quality matcha = better color – Cheap matcha can turn brownish or dull when heated. It’ll still taste okay, but that gorgeous jade color? Gone.
- The fold technique matters – Aggressive stirring deflates your mousse. Think gentle, swooping motions like you’re tucking in a baby.
- Taste as you go – After melting the chocolate, taste the mixture. Need more sweetness? Add another teaspoon of sugar. Too sweet? An extra pinch of matcha balances it out.
The science nerds at Serious Eats have a fantastic deep-dive on proper cream-whipping technique and why temperature matters so much for emulsions—totally worth a read if you’re curious!
White Chocolate Matcha Mousse Troubleshooting Guide
Mousse turned out grainy?
No worries! Your white chocolate probably got too hot. Next time, keep that heat lower and stir constantly. You can try blending the mixture with an immersion blender to smooth it out.
Mousse is too soft and won’t set?
Did you reach stiff peaks with your whipped cream? If the cream was under-whipped, your mousse will stay soft. Pop it back in the fridge for another hour—it might firm up. If not, embrace it as a luxurious matcha white chocolate pudding!
Mixture has white streaks?
You just need to fold a bit more! Keep going with those gentle motions until everything’s unified.
Matcha tastes bitter?
Some matcha is naturally more astringent. Add an extra half tablespoon of sugar to the chocolate mixture, or drizzle a touch of honey over the finished mousse.
Variations & Twists on This Matcha Mousse With White Chocolate
Once you’ve nailed the basic matcha white chocolate mousse recipe, the fun really begins:
Dark chocolate drizzle – Melt some dark chocolate and drizzle it over the top right before serving. The slight bitterness plays beautifully with the sweet-earthy combo.
Raspberry swirl – Layer fresh raspberry puree between spoonfuls of mousse for a gorgeous pink-and-green presentation.
Cookies and cream – Crush some Oreos (remove the cream filling first) and create layers: mousse, cookie crumbs, mousse, cookie crumbs. Divine.
Coconut version – Swap the whipping cream for full-fat coconut cream (chilled overnight so you can scoop off the solid part). Makes it dairy-free!
Individual trifles – Layer the mousse with crumbled pound cake and fresh berries for a showstopping dessert.
For another gorgeous layered matcha dessert, definitely try my matcha mousse recipe—it’s slightly different but equally swoon-worthy.
Serving, Storage & Reheating
Serving this White Chocolate Matcha Mousse:
Serve chilled with extra whipped cream, a sprinkle of matcha powder, or even some white chocolate shavings. I love pairing it with a shot of espresso on the side—the bitter coffee makes the mousse taste even more decadent.
Storage:
Cover your mousse glasses tightly with plastic wrap and store in the fridge for up to 3 days. The texture stays perfect, though the mousse gradually firms up a bit more over time.
Can you freeze it?
Technically yes, but I don’t recommend it. The texture becomes slightly grainy when thawed. This dessert is so quick to make that I’d rather whip up a fresh batch.
No-Waste Kitchen Magic
Got leftover mousse mixture that didn’t quite fit in your glasses? Here’s what I do:
- Freeze in ice cube trays – Pop a cube into hot milk for an instant matcha white chocolate latte
- Spread on toast – Sounds weird, works brilliantly, especially on brioche
- Fill crepes – Make thin crepes and use the mousse as filling for a fancy brunch
- Mix into coffee – A spoonful in iced coffee creates this dreamy, naturally sweet drink
Those leftover white chocolate pieces? Melt them and drizzle over fresh strawberries. You’re welcome.
Matcha White Chocolate Mousse Recipe FAQs
Can I freeze this matcha white chocolate mousse recipe?
You can freeze it for up to a month, but the texture won’t be quite as silky when thawed. I’d recommend making it fresh when possible, since it only takes 15 minutes of active time.
What if I don’t have matcha powder?
Then you’d be making regular white chocolate mousse! Matcha is really the star here. However, you could substitute with 2 tablespoons of strong-brewed green tea, though the flavor won’t be as intense and the color will be paler.
Can I make this White Chocolate Matcha Mousse ahead of time?
Absolutely! In fact, it’s better when made a few hours ahead or even the night before. Just wait to add that final whipped cream topping until right before serving.
Is this matcha mousse with white chocolate gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your white chocolate label to be absolutely sure.
Can I use milk chocolate or dark chocolate instead?
You could, but white chocolate’s mild sweetness really lets the matcha shine. Milk chocolate might work, but dark chocolate could overpower the delicate green tea flavor.
How do I know when my whipped cream has reached stiff peaks?
Lift your whisk straight up. If the cream stands up straight without flopping over (like soft-serve ice cream), you’re there! If it curls slightly at the tip, that’s “soft peaks”—keep whipping for another minute.
Let’s Celebrate Your Matcha Magic!
And there you have it—your foolproof guide to creating the silkiest, dreamiest matcha white chocolate mousse recipe that’ll make you look like a pastry chef! The gorgeous color, that melt-in-your-mouth texture, and the perfect balance of earthy and sweet make this one of my most-requested recipes.
I’d absolutely love to see your creations! Drop a comment below with how yours turned out, or tag your photos so I can swoon over them. Did you try any of the variations? Which one’s calling your name?
And if you’re riding the matcha wave, don’t miss my collection of green tea treats—the matcha mousse cake recipe is calling your name next!
Matcha White Chocolate Mousse
Ingredients
Equipment
Method
- In a small bowl, combine the matcha powder with 1/4 cup of cold cream. Whisk vigorously until completely smooth with zero lumps, using quick circular motions for about 30 seconds.
- In a medium saucepan, add the chopped white chocolate, matcha-cream mixture, sugar, and vanilla extract. Set heat to medium-low and whisk everything together as the chocolate slowly melts into a pale green mixture. Once completely smooth and melted, whisk one more time and remove from heat. Let cool to room temperature, about 15-20 minutes.
- Pour the remaining 1 1/2 cups of cold cream into your stand mixer bowl or large bowl. Whip on medium-high speed until stiff peaks form (cream holds its shape when whisk is lifted), about 3-4 minutes. Don’t over-whip.
- Using a rubber spatula, gently fold the whipped cream into the cooled matcha-chocolate mixture. Use a cut-and-fold motion: slice down through the center, sweep along the bottom, and fold over the top. Rotate bowl and repeat until uniformly pale green with no white streaks.
- Divide mousse among four pretty glasses. Cover with plastic wrap and refrigerate for at least 2 hours until firm. When ready to serve, top with freshly whipped cream and optionally dust with matcha powder.
