Matcha White Chocolate Mousse

1. 1

   Sift the matcha powder into the pan of a double boiler and whisk in 1 tablespoon of the heavy cream, whisking until no lumps remain.

2. 2

   Whisk in 3 more tablespoons of heavy cream and add the white chocolate.

3. 3

   Heat over medium low, stirring, until the chocolate has melted.

4. 4

   Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until its cool to the touch.

5. 5

   In a large bowl, combine the remaining heavy cream and vanilla extract and beat until stiff peaks form.

6. 6

   Combine half of the whipped cream with the melted white chocolate, and then fold in the remaining whipped cream.

7. 7

   Spoon into 4 individual small bowls, cover, and let them set in the refrigerator for 2 hours.

8. 8

   Serve with additional whipped cream, shaved white chocolate, or fresh berries.

* Per serving · 4 servings · Values may vary.

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