Japanese Premium Culinary Matcha

Ingredients:

1/4 cup + 1 1/2 cups whipping cream
1 tbsp OURA Matcha - Culinary grade (white pouch) 

2 tbsp brown sugar or use honey
1 tsp vanilla extract 

120g chopped white chocolate

extra whipping cream as a topping mixed with shredded coconut

1. In a small bowl, combine your Culinary OURA matcha with 1/4 cup of the cream. Using a bamboo whisk or a standard whisk, blend thoroughly until the mixture is smooth and vibrant, ensuring no dry lumps remain.

2. Place a medium saucepan over low-to-medium heat. Add the chocolate, your matcha-cream paste, sugar, and vanilla extract. Whisk steadily as the chocolate melts to create a uniform, glossy mixture. Once smooth, remove from the heat and let it cool to room temperature.

3. Using a stand mixer or a hand whisk, beat the remaining 1 1/2 cups of cream. Continue until the cream is thick enough to hold stiff peaks that don't slump when the whisk is lifted.

4. Gently fold the whipped cream into the cooled matcha-chocolate base using a spatula. Work slowly to maintain the airiness. Pour the mousse into your serving glasses.

Pro Tip: While the mousse will be firm enough to eat after 2 hours, it is best to leave it in the refrigerator overnight. This allows the deep, umami notes of the Kagoshima matcha to fully meld with the chocolate.

5. Just before serving, top each glass with a fresh dollop of whipped cream. Sprinkle generously with shredded coconut for a tropical finish and added texture. Enjoy!