Sencha-Infused Ruby Chocolate Mousse Recipe
This luxurious ruby chocolate mousse, infused with Yu Tea's Sencha powder (you can also use decaf Sencha), combines indulgent flavors with a subtle nutritional boost. Inspired by the health benefits of Japanese green tea and adaptogenic powders, this dessert offers a delightful balance of sweetness and earthy richness, perfect for any tea lover or dessert enthusiast looking for a unique treat. With antioxidant-rich ingredients, this mousse delivers both delicious taste and a nourishing boost for your well-being.
The use of ruby chocolate, with its distinct berry-like flavor, paired with the savory notes of sencha powder, creates a sophisticated flavor profile that elevates this dessert. Aquafaba, used as a plant-based alternative to egg whites, adds a light and airy texture without the need for dairy. This thoughtful blend of ingredients not only enhances the sensory experience but also brings additional health benefits from adaptogenic ingredients that support relaxation and vitality.
Quick to prepare and beautifully layered with a seasonal fruit compote and sencha-candied nuts, this mousse is a versatile dessert that suits any occasion, from a casual treat to a special gathering. It’s easy to make and store, allowing you to enjoy this decadent and nourishing dessert whenever you need a moment of indulgence. Relish each spoonful, knowing it’s as beneficial as it is delicious!
>> Learn More: Pair this with Spiced Matcha Candied Walnuts
Sencha-Infused Ruby Chocolate Mousse Recipe
This mousse features creamy ruby chocolate, a hint of almond, and the subtle richness of sencha green tea powder, with a light and airy texture from whipped aquafaba. Paired with a compote and candied nuts, each bite offers layers of flavor and balanced sweetness.
- Author
- Kiyomi Koike
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Servings
- 4
- Category
Dessert
- Cuisine
Fusion
Ingredients
- 120g Ruby Chocolate
- ¼ tsp Almond Extract
- ¼ c Almond Milk
- 1 ½ tsp Yu Sencha Powder
- Pinch of Salt
- ½ cup Aquafaba, room temperature
- 2 Apples, peeled and chopped
- 2 Pears, peeled and chopped
- 1 c Fresh Cranberries
- 3 Tbsp Meyer Lemon Juice
- 1 Tbsp Honey
- 1 tsp Vanilla Extract
- Pinch of Salt
- ⅛ c Pumpkin Seeds
- ⅛ c Sunflower Seeds
- ⅛ c Sliced Almonds
- ⅛ c Cashew Pieces
- 1 tsp Yu Sencha Powder
- 2 tsp Maple Syrup
- Pinch of Salt
Directions
- Melt ruby chocolate, almond extract, almond milk, sencha powder, and salt in a small bowl over a double boiler. Let cool slightly.
- In a clean, dry bowl, whip the aquafaba to stiff peaks using a mixer (about 5 minutes).
- Carefully fold the melted chocolate into the aquafaba with a spatula until fully incorporated. Avoid overmixing to keep the mousse light.
- Pour into desired containers and refrigerate overnight.
- In a small pot over low heat, combine apples, pears, cranberries, lemon juice, honey, vanilla, adaptogen, and salt. Cover and cook until it forms a compote consistency.
- Adjust seasoning with more salt if needed. Let cool.
- In a small pan, combine nuts, seeds, sencha powder, and maple syrup. Cook over medium heat until the syrup caramelizes and coats the nuts.
- Season with a pinch of salt and let cool.
- Layer the compote on top of the mousse and garnish with the candied nuts. Enjoy as a standalone dessert or pair with your favorite tea for added delight.
