Moonlit Matcha Mousse Cakes

Allergens

Dairy, Eggs

Ingredients

• 120g white chocolate
• 60ml heavy cream
• 80g unsalted butter
• 3 tbsp matcha green tea powder
• 100g white sugar
• 240ml whole milk
• 7 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
• 24 savoiardi biscuits

Instructions

1. Gently heat the cream in a saucepan until hot but not boiling, then pour it over the white chocolate. Let it sit for a minute before stirring gently until smooth and glossy.
2. In another bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt. Gradually add in the melted chocolate mixture while continuously whisking until combined.
3. Return the mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon, approximately 5 7 minutes.
4. Immediately remove from heat and strain through a fine mesh sieve into a bowl, then press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Set aside to cool completely.
5. In a separate bowl, melt the matcha green tea powder with butter in the microwave at 10 second intervals until fully incorporated.
6. Whip the cooled custard and the matcha butter mixture separately until fluffy and creamy. Gently fold the matcha whipped cream into the custard mixture until fully combined.
7. Use a piping bag to fill the savoiardi biscuits with the matcha mousse, then stack them in pairs, creating 12 sandwiched cakes. Chill for at least 3 hours or overnight before serving.
8. Before plating, prepare a white chocolate ganache by heating the heavy cream until hot but not boiling, and pouring it over the chopped white chocolate. Stir gently until smooth and glossy. Allow to cool slightly.
9. Spread the white chocolate ganache on top of each chilled mousse cake. Sprinkle with additional matcha powder for a dramatic finish.

Chef’s Insight

The contrasting textures and flavors create a harmonious symphony for your senses.

Notes

This recipe requires some advanced techniques such as making custard and piping.