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.
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.