Matcha and White Chocolate Mousse with Ginger Snap Crumble

Ingredients & Substitutes

Instructions

1. 1

   Gently melt 0.5 cups of chopped white chocolate using a double boiler or microwave, stirring until completely smooth.

2. 2

   In a separate large bowl, whisk 1 cup of heavy cream with 0.25 cups of powdered sugar and 1 teaspoon of vanilla extract until firm, stiff peaks form.

3. 3

   Sift 2 tablespoons of matcha powder directly into the melted white chocolate and mix thoroughly until the mixture is uniform and smooth.

4. 4

   Carefully fold the prepared matcha-white chocolate mixture into the whipped cream in several additions until no streaks of white or green remain.

5. 5

   Divide the matcha mousse evenly among four individual serving glasses or ramekins and refrigerate them for a minimum of 2 hours to set.

6. 6

   For the crumble, combine 1 cup of crushed ginger snap cookies with 2 tablespoons of melted unsalted butter in a small bowl, mixing until well incorporated.

7. 7

   Just before serving, generously sprinkle the crunchy ginger snap crumble over the top of each chilled matcha and white chocolate mousse.