Sencha White Chocolate Mousse
A cloud-light mousse infused with sencha green tea and white chocolate—grassy, creamy, and surprisingly delicate.
This mousse captures sencha's fresh grassiness in a velvety white chocolate base. The tea's vegetal bitterness balances the sweetness of the white chocolate, creating a flavor that's neither too sweet nor too austere.
Steeping ground sencha directly into warm cream extracts maximum flavor. Strain well—those fine tea particles add color but can create grittiness if left in too much.
The key to a perfect mousse is folding the whipped cream gently. Overwork it and you lose the airy, cloud-like texture that makes this dessert so appealing.
Serve in small glasses or cups topped with a dusting of finely ground sencha and a few fresh raspberries. The tartness of the berries cuts through the richness and highlights the tea's brightness.
Ingredients
- 150g white chocolate, finely chopped
- 1 cup heavy cream, divided
- 2 tbsp sencha tea leaves, finely ground
- 2 egg whites
- 1 tbsp sugar
- Pinch of salt
- Ground sencha for dusting
- Fresh raspberries for garnish
How to make it
- 1Heat 1/3 cup cream until just simmering. Add ground sencha, stir, cover, and steep 10 minutes. Strain through a fine sieve.
- 2Pour strained warm cream over chopped white chocolate. Let sit 1 minute, then stir until completely smooth. Cool to room temperature.
- 3Whip remaining 2/3 cup cream to soft peaks. Set aside.
- 4Beat egg whites with sugar and salt to stiff peaks.
- 5Fold whipped cream into the cooled chocolate-tea mixture, then gently fold in the egg whites in two additions.
- 6Spoon into 4 serving glasses. Refrigerate at least 3 hours. Dust with ground sencha and top with raspberries before serving.
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