Matcha Marshmallow Mousse

 

Who would say NO to this delicious-tasty-sweet Matcha Marshmallow Mousse?? Not for me ~ smile ~  This mousse is so creamy and thick, and is very addictive!

Ingredients:

130 g. mini marshmallow

474 g. whipping cream/heavy cream (I use whipping cream)

150 g. white chocolate buttons/chips

1 tbsp. Matcha powder

1/4 tsp. salt

1 tsp. vanilla extract

Methods:

1. 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.
2. Prepare 6 ramekins or tea cups, small glass/jar (according to your preference). It's about 4-6 servings.
3. Put the mini marshmallows, 3/4 cup of cream, matcha powder, salt in a saucepan over medium heat.  Cook until the marshmallow has melted.  Turn off heat.  Stir in the white chocolate.  Keep stirring until they melt and the mixture is smooth.
4. Let it cool in the fridge for 10-15 minutes.
5. Pour the rest of the cream and vanilla extract into a mixing bowl.  Whisk on medium speed until the cream is stiff, but take care not to overbeat.
6. 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.
7. Transfer to the prepared ramekins/tea cups, small glass/jar.  Chill in the fridge for at least 2 hours and serve them cold.
8. For storage, cover with a cling wrap and store in the fridge for about 3-4 days.  Do NOT freeze!

I enjoys this yummy Mousse by itself; and since I make myself a cup of Hot Chocolate, might as well I topped it with this Matcha Marshmallow Mousse and colorful chocolate rice crackers.... sluuurrp!!

This delicious recipe is adapted from 'What To Cook Today.'