Matcha Mousse Dome

Why You’ll Love This Recipe

This dessert is a matcha lover’s dream—smooth, silky, and rich with flavor without being overly sweet. The dome shape adds a professional, pâtisserie-style touch, but the process is surprisingly manageable at home with a silicone mold. Whether you’re into refined sweets or just want to try something unique, this matcha mousse dome is a delightful treat that’s worth the effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Matcha green tea powder
• Heavy cream
• White chocolate
• Whole milk
• Gelatin powder or gelatin sheets
• Sugar
• Egg yolks (optional, for custard-style mousse)
• Sponge cake or biscuit base (optional)
• Optional: vanilla extract, honey, or additional toppings like red bean paste or fruit

Directions

1. Bloom the gelatin by sprinkling gelatin powder over cold water. Let sit for 5–10 minutes.
2. Make the matcha mixture: Whisk matcha powder with a small amount of warm water until smooth. In a saucepan, heat milk with sugar (and egg yolks, if using) until just warm.
3. Add the bloomed gelatin and whisk until dissolved. Stir in the matcha mixture.
4. Melt the white chocolate gently and combine with the warm matcha mixture.
5. Whip the heavy cream to soft peaks and fold it gently into the cooled matcha mixture to create the mousse.
6. Spoon or pipe the mousse into dome silicone molds, leaving space at the bottom if adding a cake base.
7. Add a small circle of sponge cake or cookie base to the bottom of each mold (optional).
8. Freeze for at least 4–6 hours, or until firm enough to unmold cleanly.
9. Carefully unmold the domes. Serve as is, or glaze with mirror glaze or dust with matcha powder for an elegant finish.

Servings and timing

This recipe makes 6 domes.
Prep time: 30 minutes
Chill/freeze time: 4–6 hours
Total time: 4.5–6.5 hours

Variations

• Fill the center with a red bean paste or a dollop of whipped cream for a surprise bite.
• Add a layer of dark chocolate ganache under the mousse for extra richness.
• Use a cookie crust or almond sponge cake instead of plain sponge.
• Make a mirror glaze for a shiny, professional finish.
• Infuse the milk with vanilla or citrus zest for extra complexity.

Storage/Reheating

Store the domes in an airtight container in the freezer for up to 1 week.
Let thaw in the fridge for 1–2 hours before serving for the best texture.
Do not reheat, as this will melt the mousse and compromise the structure.

FAQs

What does matcha mousse taste like?

It has a creamy, lightly sweet flavor with earthy, slightly bitter notes from the matcha. The white chocolate balances it with a subtle sweetness.

Can I use culinary-grade matcha?

Yes, but ceremonial-grade matcha will provide a brighter color and smoother flavor.

Do I need a silicone dome mold?

It’s recommended for a clean, smooth shape and easy removal, but you can use other molds or glasses if needed.

Can I make it without white chocolate?

Yes, but white chocolate helps stabilize the mousse and adds sweetness. You can adjust with more sugar if omitting.

Is this dessert very sweet?

No, it’s lightly sweet with a balanced taste. You can adjust the sugar level to your preference.

What base works best for the dome?

Sponge cake, ladyfingers, or a thin cookie base like shortbread or graham crackers work well.

How do I prevent lumps in the matcha?

Sift the matcha before whisking it with warm water to ensure a smooth mixture.

Can I make this dairy-free?

Use coconut cream and dairy-free white chocolate, and replace milk with a plant-based alternative like almond or oat milk.

How long do the domes take to set?

They typically need 4–6 hours in the freezer, or overnight for best results.

Can I serve it without glazing?

Absolutely. The mousse dome looks beautiful with just a dusting of matcha or a simple garnish.

Conclusion

Matcha Mousse Domes are an elegant and flavorful dessert that delivers on both taste and presentation. With a smooth, creamy texture and the unique flavor of green tea, these domes are perfect for impressing guests or enjoying a refined treat at home. Whether you serve them with a simple base or go all out with decorative toppings, they’re sure to be a memorable addition to your dessert repertoire.

Matcha Mousse Dome

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Matcha Mousse Domes are elegant, individual desserts made with light matcha-flavored mousse encased in a smooth dome shape. Paired with a sponge or biscuit base and topped with optional garnishes, this dessert is perfect for special occasions or refined treats at home.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: undefined
• Total Time: 4.5–6.5 hours
• Yield: 6 domes
• Category: Dessert
• Method: No-Bake / Freezer
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

• 2 tsp matcha green tea powder
• 1 cup heavy cream
• 3 oz white chocolate, chopped
• 1/2 cup whole milk
• 1 tsp unflavored gelatin powder (or 1 sheet gelatin)
• 2 tbsp cold water (for blooming gelatin)
• 2 tbsp sugar
• 2 egg yolks (optional for richer mousse)
• 1/2 tsp vanilla extract (optional)
• 6 small circles of sponge cake or cookie base (optional)

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Instructions

1. Bloom the gelatin: Sprinkle gelatin powder over 2 tbsp cold water in a small bowl. Let sit for 5–10 minutes.
2. Make matcha mixture: Whisk matcha powder with 1–2 tbsp warm water until smooth.
3. In a saucepan, heat milk and sugar over low heat. If using egg yolks, temper them with the warm milk and return to the pot, stirring until slightly thickened. Do not boil.
4. Remove from heat and add bloomed gelatin. Stir until fully dissolved, then whisk in the matcha mixture.
5. Melt white chocolate gently and stir it into the warm matcha mixture.
6. Let the mixture cool to room temperature. In a separate bowl, whip heavy cream to soft peaks.
7. Fold the whipped cream into the cooled matcha mixture until fully combined.
8. Pipe or spoon mousse into silicone dome molds. If using, press a cake base into the bottom of each dome.
9. Freeze for 4–6 hours or until completely firm.
10. Unmold carefully and serve chilled. Optionally dust with matcha powder or glaze.

Notes

• Use ceremonial-grade matcha for a smoother flavor and brighter color.
• Silicone molds ensure smooth domes and easy removal—freeze well before unmolding.
• You can skip the egg yolks for a simpler, lighter mousse.
• Add a surprise filling (like red bean paste) to the center before freezing for extra flair.

Nutrition

• Serving Size: 1 dome
• Calories: 230
• Sugar: 10g
• Sodium: 30mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 70mg