There’s something magical about the combination of earthy matcha and creamy white chocolate that creates a symphony of flavors unlike anything else. This Matcha White Chocolate Mousse Cake is not just a dessert—it’s an experience that transports you to the serene tea gardens of Japan while cradling you in the comforting embrace of velvety white chocolate. The contrasting flavors dance together in perfect harmony, creating layers of complexity that will leave your guests wondering about your secret culinary training.
What makes this cake truly special is its ethereal texture—a cloud-like mousse that melts instantly on your tongue, followed by the subtle crunch of the delicate cookie base. The vibrant green color from high-quality matcha powder creates a stunning visual that’s as Instagram-worthy as it is delicious. Whether you’re hosting an elegant dinner party, celebrating a special occasion, or simply treating yourself after a long week, this show-stopping dessert proves that sophisticated flavors don’t require professional pastry skills—just a little patience and passion.
Before we dive into the recipe, let me share a little secret: the key to this mousse cake’s perfection lies in the quality of your ingredients. Premium culinary-grade matcha powder will provide that authentic, complex flavor without bitterness. Similarly, using high-quality white chocolate makes all the difference in creating that silky-smooth texture we’re aiming for. This isn’t the time to cut corners—trust me, your taste buds will thank you later!
Preparation Time
- Preparation: 30 minutes
- Cooking: 15 minutes
- Chilling: 4 hours (or overnight)
- Serves: 8-10 people
Ingredients
For the Cookie Base:
- 200g digestive biscuits or graham crackers
- 80g unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon matcha powder (optional, for color)
For the Matcha White Chocolate Mousse:
- 300g high-quality white chocolate, chopped
- 500ml heavy cream, divided
- 3 tablespoons premium culinary-grade matcha powder
- 60ml warm water
- 3 sheets gelatin (or 1 tablespoon powdered gelatin)
- 50g granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the White Chocolate Glaze (Optional):
- 100g white chocolate, chopped
- 100ml heavy cream
- 1 tablespoon honey
For Garnish:
- Fresh berries (strawberries, blueberries, or raspberries)
- Mint leaves
- Matcha powder for dusting
- White chocolate curls
Instructions
Prepare the Cookie Base:
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a food processor, pulse the digestive biscuits or graham crackers until they form fine crumbs.
- Add the melted butter, sugar, and optional matcha powder (for a green-tinted base). Pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- Refrigerate the base for at least 30 minutes to set while you prepare the mousse.
Prepare the Matcha White Chocolate Mousse:
- If using sheet gelatin, soak the sheets in cold water for 5-10 minutes until soft. If using powdered gelatin, sprinkle it over 3 tablespoons of cold water and let it bloom.
- In a small bowl, whisk the matcha powder with warm water until completely smooth with no lumps. Set aside to cool slightly.
- Place the chopped white chocolate in a large heatproof bowl.
- In a small saucepan, heat 200ml of the heavy cream until it just begins to simmer. Remove from heat.
- Pour the hot cream over the white chocolate and let it sit for 1-2 minutes, then whisk until smooth and the chocolate is completely melted.
- Squeeze the excess water from the gelatin sheets (if using) and add to the warm chocolate mixture, or add the bloomed powdered gelatin. Stir until completely dissolved.
- Stir in the matcha mixture until fully incorporated. The mixture should be a beautiful jade green color.
- In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Gradually add a small amount of the warm white chocolate-matcha mixture to the egg yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the remaining white chocolate-matcha mixture, stirring to combine.
- Add the vanilla extract and stir to incorporate.
- Allow this mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
- In a clean bowl, whip the remaining 300ml of heavy cream to soft peaks.
- Gently fold the whipped cream into the matcha-white chocolate mixture in three additions, being careful not to deflate the mousse.
- Pour the mousse over the chilled cookie base and smooth the top with an offset spatula.
- Refrigerate for at least 4 hours, or preferably overnight, until completely set.
For the Optional White Chocolate Glaze:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chopped white chocolate and honey.
- Let it sit for 1-2 minutes, then whisk until smooth.
- Allow the glaze to cool slightly until it reaches a pourable consistency but is not too hot.
- Gently pour over the chilled mousse cake and tilt the pan to create an even layer.
- Return to the refrigerator to set for 30 minutes.
To Serve:
- Carefully run a warm knife around the edge of the springform pan before releasing the cake.
- Transfer to a serving plate and garnish with fresh berries, mint leaves, a light dusting of matcha powder, and white chocolate curls.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
The beauty of this Matcha White Chocolate Mousse Cake lies in its versatility. You can adjust the intensity of the matcha flavor to suit your preference—add an extra tablespoon for a more pronounced earthy flavor, or reduce it slightly for a milder taste. The same goes for the sweetness; the recipe as written creates a perfectly balanced dessert, but feel free to adjust the sugar to your liking.
One of the reasons I love this recipe is that despite its impressive appearance, it can be made ahead of time—perfect for entertaining! The cake actually benefits from an overnight chill, allowing the flavors to meld and the texture to set perfectly. Just add the fresh garnishes right before serving, and you’ll have a dessert that looks like it came straight from a high-end patisserie.
While the optional white chocolate glaze adds an extra touch of elegance, the cake is equally stunning without it. If you’re short on time or prefer a simpler presentation, simply dust the top with a bit of matcha powder in a decorative pattern using a paper stencil. The contrast of the jade-green mousse with the vibrant red berries creates a feast for the eyes that’s hard to resist.
For those new to working with matcha, here’s a pro tip: always sift your matcha powder before incorporating it into any recipe. This prevents those pesky lumps that can be difficult to remove later. And remember, matcha comes in different grades—culinary grade is perfect for baking, while ceremonial grade is best saved for drinking as tea. The difference lies in the flavor profile and price point, with culinary grade being more robust and slightly more bitter, which actually works perfectly in sweet applications like this mousse cake.
This Matcha White Chocolate Mousse Cake has become my signature dessert for special occasions, earning rave reviews from even the most discerning guests. There’s something about the unexpected pairing of grassy matcha with creamy white chocolate that creates an instant conversation starter. And isn’t that what memorable entertaining is all about? Creating moments of joy and discovery around the table that linger long after the last bite has been savored.
Recipe Notes
- Make Ahead: This cake can be made up to 2 days in advance and stored, covered, in the refrigerator.
- Gelatin Substitute: For a vegetarian version, substitute the gelatin with agar-agar powder (use according to package instructions).
- Matcha Quality: The color and flavor of your cake will depend significantly on the quality of matcha used. Look for vibrant green powder with a fresh, grassy aroma.
- White Chocolate: Use real white chocolate containing cocoa butter, not white baking chips or compounds.
Nutrition Information (per serving)
- Calories: 450
- Fat: 35g
- Carbohydrates: 32g
- Protein: 5g
- Sugar: 25g
