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This super easy mousse flavored with matcha is so fluffy and airy. You won’t believe how easy it is to make this!
What is a marshmallow mousse?
Marshmallow mousse is a light, fluffy dessert made by combining marshmallows with other ingredients to create a creamy, airy texture. Traditional mousse usually uses egg yolks and sometimes uses whipped egg whites for that fluffy texture. In this easy marshmallow mousse, the eggs are replaced by marshmallow. Marshmallows contain gelatin and this helps the mousse to set.
Ingredients and substitutions
1. Marshmallows
Use mini marshmallows as they melt much faster. If you use big ones, make sure to cut them into smaller pieces
2. Heavy cream
Use heavy whipping cream with at least 36% of fat content. DO NOT use half and half. The recipe won’t work
3. White chocolate
Get white chocolate for baking, preferably made with cocoa butter. In a pinch, you can also use white chocolate chips.
4. Matcha powder
I use ceremonial matcha powder.
5. Vanilla extract
It adds a nice flavor that complements the matcha
6. Salt
A small pinch of salt helps to round up the flavor
Matcha Marshmallow Mousse
Ingredients
- 130 g mini marshmallow
- 474 g heavy cream
- 150 g white chocolate chips
- 1 Tbsp ceremonial matcha powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- If you use large-size marshmallows, cut it into small size so they melt faster. If you are using white chocolate bar, chop into tiny pieces
- Prepare 6 ramekins or tea cups, depending on the size you use, you may get between 4-6 servings
- Put the mini marshmallow, 3/4 cup of the heavy cream, matcha powder, salt in a saucepan over medium heat.
- Cook until the marshmallow has melted. Turn off the heat.
- Stir in the white chocolate
- Keep stirring until they melt and the mixture is smooth.
- Let it cool in the fridge for 10-15 minutes
- Pour the rest of the heavy cream and vanilla extract in a mixing bowl. Use a hand-held electric mixer or a standmixer fitted with a whisk attachment, whisk on medium speed until the cream is stiff, but take care not to overbeat
- Get the chocolate mixture out of the fridge. If it has hardened or stiff, use a spoon to stir it a little bit. Add this into the whipped cream in 3 additions. Use a rubber spatula to fold gently.
- The mixture should be light and fluffy
- Transfer to the cups. Chill in the fridge for at least 2 hours and serve them cold.
Storage:
- Cover with a cling wrap and store in the fridge for about 3-4 days. Do not freeze!
*Nutrition facts are just estimates and calculated using online tools*
