White Chocolate and Coconut Mousse with Matcha

Cook Time 40 minutes

Servings 15


250g block cream cheese, chopped and softened
225g white chocolate melts
½ cup coconut cream

1 tsp matcha powder
Zest and juice of 1 lime
2 egg whites
2 tbsp caster sugar

Tropical fruits e.g. cantaloupe, kiwi fruit, mango, passionfruit, dragonfruit, for decoration


Combine the cream cheese, chocolate and coconut cream in a bowl and whisk over a pot of simmering water until melted and smooth. Remove from the heat and whisk through the matcha, lime rind and juice then allow to cool down completely in the fridge.

Beat the egg whites until stiff peaks form, and then gradually beat in the sugar until dissolved to make a light meringue. Lightly stir a third of the meringue into the chocolate mixture, then fold through remaining meringue.

Divide mixture between serving glasses. Refrigerate for at least 2-4 hours. Decorate with tropical fruit.

Serve immediately.


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