Miyabi Moonlight Matcha Dessert Cups

Allergens

Dairy, Soy (Milk Chocolate May Contain Soy)

Ingredients

• 1 1/2 cups heavy whipping cream
• 6 oz white chocolate, finely chopped
• 1/4 cup powdered sugar
• 3 tsp matcha green tea powder
• 1/2 tsp cherry blossom extract
• 6 oz milk chocolate, for molding

Instructions

1. Prepare the chocolate molds by melting the milk chocolate and pour it into the molds. Tap out any air bubbles and place them in the freezer to set for 15 minutes.
2. In a large bowl, combine heavy whipping cream, white chocolate, powdered sugar, matcha green tea powder, and cherry blossom extract.
3. Whisk until smooth and creamy, then cover and refrigerate for at least 2 hours.
4. Once the milk chocolate has set, remove the molds from the freezer and carefully peel off the chocolate shells.
5. Spoon the matcha mousse into each chocolate shell, filling them to the brim.
6. Smooth out the tops with a spoon or offset palette knife.
7. Return to the freezer for 30 minutes to set.

Chef’s Insight

The chilled matcha mousse creates an inviting contrast against the warm glow of the chocolate cups.

Notes

Ensure that all equipment is dry before melting chocolate, as water can cause it to seize.