INGREDIENTS

• Matcha White Chocolate Mousse
• • ¼ cup + 1 ½ cup whipping cream
• • 4 oz white chocolate, roughly chopped
• • 1 Tbsp, plus 1 tsp Aiya Culinary Grade Matcha
• • 3 Tbsp white sugar
• • 1 tsp pure vanilla extract
• White Chocolate Whipped Cream
• • 1 cup whipping cream
• • 2 oz white chocolate, melted and cooled
• • 1 Tbsp sugar
• • 1 tsp pure vanilla extract
• • ¼ cup toasted coconut, for topping

DIRECTIONS

• Matcha White Chocolate Mousse
• 1. In a saucepan on low heat add ¼ cup whipping cream, chocolate, 1 Tbsp Matcha, sugar and vanilla. Whisk until chocolate has fully melted and mixture is smooth. Let cool to room temperature.
• 2. In a mixing bowl add the remaining 1½ cups of whipped cream and whisk until soft peaks are formed.
• 3. Slowly fold in the Matcha mixture and the remaining tsp of Matcha until mixture is streak free.
• 4. Pipe or layer into desired serving dish and refrigerate to firm up while you make the whipped cream topping.
• White Chocolate Whipped Cream
• 1. In a mixing bowl whisk white cream until soft peaks.
• 2. Add chocolate, sugar and vanilla. Continue to whisk until stiff peaks form.
• 3. Pipe onto the Matcha mousse and sprinkle with toasted coconut/Matcha.
• 4. Refrigerate until ready to serve!