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Matcha & Chocolate Mousse Cake

Servings:
6 pax

Cooking Time:
2 hours 45 minutes

Skill level:
(Easy)

Ingredients:

Ingredients for the crust:
100g digestive biscuits
50g melted butter

Ingredients for chocolate mousse:
400g cream cheese / mascarpone cheese
70g sugar
60g milk
10g gelatin powder
80g couverture white chocolate or milk or dark chocolate (up to preference)
250g Nestlé Cream
14g matcha powder
100g Nestlé Cream

Ingredients for matcha glaze:
10g water
2g gelatin powder
60g sugar
40g water
8g matcha powder
50g Nestlé Cream

Steps:

  1. Crush and blend digestive biscuits.
  2. Melt butter in a pot, lightly cool it and pour over biscuit crumbs. Mix well.
  3. Transfer mixture into dessert cups. Press to level the mixture. Set aside.
  4. Whisk cream cheese with sugar till well combined. Set aside.
  5. Mix 60g milk to 10g gelatin powder together. Over a water bath, mix until gelatin dissolves.
  6. Pour gelatin mixture into cream cheese mixture. Whisk well to combine and set aside.
  7. Chopped white chocolate into smaller pieces. Pour it over a mixing bowl over a water bath and mix until chocolate is fully melted.
  8. Pour Nestlé Cream over melted chocolate, whisk till well combined. Transfer mixture to an ice bath and whisk well till you see a slight ribbons form.
  9. Add chocolate mixture into cream cheese mixture that was set aside and mix well.
  10. Set aside 300g of chocolate cream cheese mixture.
  11. In another bowl, add Nestlé Cream and sifted matcha powder mix well until combined.
  12. Combine matcha mixture with the 300g chocolate cream cheese mixture. Chill in the freezer for 10 minutes.
  13. Set the matcha layer over the biscuit base, spread evenly and chill in the freezer for 10 minutes.
  14. Take out dessert cups from the freezer and and layer rest of chocolate cream cheese mixture, spread evenly and chill in the freezer for another 10 minutes.
  15. In a small pan, mix 60g sugar, 40g of water and sift in 8g matcha powder together, mix well over low heat.
  16. Heat pan over very low heat till it starts to slightly boil. Pour in 50g Nestlé Cream, mix well and leave to cool slightly.
  17. In another bowl mix 10g of water and 2g of gelatin powder and mix well.
  18. Strain matcha glaze into gelatin mixture and mix well.
  19. Take dessert cups out from the freezer layer matcha glaze over mousse cake. Give it a few swirls to level it.
  20. Chill cups in the fridge for over 5 hours – 8 hours before serving.