First attempt at Matcha Mousse

I’m not completely happy with the results, but this is my first attempt at Matcha Mousse since about 1996. The texture is light, but the white chocolate I used turned out to be a bit sweet.

Matcha-mousse-320w

I started with about 300g of white chocolate (2/3 lb), a couple of eggs, Grade A Cooking Matcha by Three Tree Tea, and a tablespoon of sugar, a tablespoon of gin, and a hint of vanilla. I whisked the yolks, gin and a tablespoon of water together, melted the chocolate in a makeshift double boiler, and started whisking the cream with the matcha (1 level tablespooon), for what turns out to be roughly 12–15 fl oz. of mousse. I added a tablespoon of sugar to egg whites and beat them to stiff peaks. The rest was standard mousse fare; fold in the egg yolks to the chocolate, allow to cool to something close to room temp. Fold in the cream carefully. Fold in the egg white meringue carefully. I might have collapsed a little too much of the mousse or it might not have been cold enough; every cup that I put it into settled quickly into a flat top. I was hoping to get some elevation out of this mousse, but this might be hard to pull off without resorting to gelatin.

This is garnished with a bit of sweetened whipped cream near serving time, and dusted with some sweetened matcha. It could be done with more cooking matcha.

The white chocolate was a bit too sweet for my taste. The result is a completely edible dessert, but I think I need to be pickier about the level of sugar in the white chocolate source. I also think I could get away with less matcha, but with the level of sugar was too high. Needs to be served in roughly 3 fl. oz. portions or the sugar becomes overwhelming; the pictured serving is about 4 fl. oz. It would be best with some bitter accompaniment like some additional tea.

I don’t think it was the source of the problem, but the small amount sugar added to stabilize the egg white foam might have contributed to pushing the sugar level a little beyond the desirable amount. I will attempt to repeat this with a better quality white chocolate and maybe skip the sugar when beating the egg whites.