Green tea White Chocolate Mousse Cake

Yellow Leaf

- Anonymous

“Take a moment out of the day to enjoy what's on your plate.”

Green tea White Chocolate Mousse Cake

Cooking Tree is serving you a delectable recipe for Green tea White Chocolate Mousse Cake, and we’ll show you how to prepare it from scratch.


The ultimate recipe guide on





Prep Time

Cook Time

55 minutes

00 minutes



Green tea White Chocolate Mousse Cake

– 35g Crushed Lotus Cookies – 15g Melted unsalted butter – 25g White chocolate – 25g Hot milk – 1g Gelatin sheet (or Powdered gelatin) – Vanilla bean paste – 40g Whipped cream (whipped 50%) – 30g Egg yolk – 15g Sugar – 60g Hot milk


– 15g White chocolate – 4g Gelatin sheet (or 3g Powdered gelatin) – 3g Green tea powder – 135g Whipped cream (whipped 50%) – 10g Hot whipping cream – 2g Green tea powder – 30g White chocolate – 7g Corn syrup – 1g Gelatin sheet (or Powdered gelatin)


1. Mix crushed lotus cookies and melted butter, press firmly on the bottom of the mold, and place in the refrigerator. 2. Add white chocolate to hot milk to melt it, then add gelatin and vanilla bean paste soaked in cold water for at least 10 minutes and mix. 3. Add to 50% whipped cream, mix, put in a hemispherical mold, and harden in the freezer for 1 hour. 4. Put egg yolk and sugar in a pot and mix, pour in hot milk little by little to mix. Put on low heat and heat stirring until it thickens slightly.


5. Add white chocolate and mix, add soaked gelatin and mix, then sift green tea powder and mix. 6. Add 50% whipped cream to the whipped cream, mix, put a little in the mold, and harden in the freezer for 10 minutes. 7. Put hemispherical white chocolate mousse on the hardened mousse, pour green tea mousse cream enough to cover the hemispherical mousse, and place another hemisphere mousse on top.


8. Pour the mousse according to the height of the mold, flatten it, and harden it in the refrigerator for 2 hours. 9. Add green tea powder to hot whipped cream and mix. 10. Put a pot of white chocolate on a pot of warm water at about 50 degrees to melt the chocolate, add (9) and starch syrup, mix, add soaked gelatin, and mix. 11. Sift through a sieve, place in a piping bag, cool, and pour over the hardened mousse to decorate.



Swipe Up