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Perfect Matcha White Chocolate Mousse Cups with Raspberry Jelly and Gold Leaf

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A delicate and elegant dessert combining airy matcha white chocolate mousse with tangy raspberry jelly and a touch of edible gold leaf for a sophisticated finish.

Ingredients

Scale
  • 5 ounces (140g) high-quality white chocolate (around 30% cocoa butter)
  • 2 teaspoons (4g) culinary-grade matcha powder
  • 1 cup (240ml) heavy cream
  • 2 large egg whites, room temperature (or aquafaba for vegan option)
  • 2 tablespoons (25g) sugar, divided
  • 1 teaspoon (3g) gelatin powder
  • 3 tablespoons (45ml) cold water
  • 1 cup (125g) fresh raspberries
  • Gold leaf sheets (optional, edible)
  • Warm water (2 tablespoons / 30ml) for matcha paste

Instructions

  1. Prepare the Raspberry Jelly: Sprinkle gelatin powder over cold water and let bloom for 5 minutes. Puree fresh raspberries with 2 tablespoons sugar in a small saucepan over low heat until sugar dissolves and mixture is warm (3-4 minutes). Remove from heat, stir in bloomed gelatin until dissolved. Pass through a fine sieve to remove seeds. Pour jelly into serving cups to create a thin bottom layer (~1/4 inch). Refrigerate at least 30 minutes until set.
  2. Melt the White Chocolate: Chop white chocolate into small pieces. Melt gently over a double boiler or microwave in 20-second bursts, stirring until smooth. Set aside to cool slightly but do not let harden.
  3. Whip the Heavy Cream: In a chilled bowl, whip heavy cream with 1 tablespoon sugar until soft peaks form. Cover and refrigerate until needed.
  4. Whisk Egg Whites: In a clean bowl, whisk egg whites until soft peaks form. Gradually add 1 tablespoon sugar and continue whisking until stiff peaks form. (Use pasteurized egg whites or aquafaba as alternative if desired.)
  5. Mix Matcha: Sift matcha powder into a small bowl. Add warm water and stir to make a smooth paste.
  6. Combine Chocolate and Matcha: Stir matcha paste into melted white chocolate until fully incorporated and smooth.
  7. Fold in Whipped Cream: Gently fold two-thirds of the whipped cream into the matcha white chocolate mixture to lighten it. Then fold in the egg whites carefully to preserve air. Finally, fold in the remaining whipped cream for extra creaminess.
  8. Assemble the Mousse Cups: Spoon mousse gently over the set raspberry jelly layer, filling cups nearly to the top. Smooth surface with a spoon or spatula. Refrigerate at least 2 hours or until firm.
  9. Add Gold Leaf: Just before serving, carefully place small pieces of edible gold leaf on each mousse cup using a dry, clean brush or tweezers. Handle gently as gold leaf is delicate.

Notes

Use pasteurized egg whites or aquafaba for safety or vegan adaptation. Sift matcha powder before mixing to avoid clumps. Bloom gelatin properly for firm jelly. Fold mousse ingredients gently to keep airy texture. Gold leaf is optional but adds elegant touch. Jelly layer must be fully set before adding mousse to maintain layers. Store mousse cups covered in fridge up to 2 days; avoid freezing. Let mousse sit at room temperature 15 minutes before serving if refrigerated.

Nutrition

Keywords: matcha mousse, white chocolate mousse, raspberry jelly, gold leaf dessert, elegant mousse cups, easy mousse recipe, gluten-free dessert, vegan mousse option

Find it online: https://katedishes.com/perfect-matcha-white-chocolate-mousse-cups-recipe-with-raspberry-jelly-and-gold-leaf-easy-steps/