Oh my goodness, you have to try these Mint Matcha Mousse Hearts! They’re my absolute favorite Valentine’s Day treat to make, so light, so refreshing, and so ridiculously easy. I came up with this recipe last year when I was desperate for something different from all the heavy chocolates, and now my friends beg me to make them every February. The way the earthy matcha balances with that cool peppermint just makes your taste buds dance. And the best part? No oven needed! Just whip, fold, freeze, and boom, you’ve got these dreamy little heart-shaped clouds of happiness. Trust me, one bite and you’ll be hooked.
Why You’ll Love These Mint Matcha Mousse Hearts
Okay, let me count the ways you’re going to adore these little treats:
- They take barely 20 minutes to whip up, no baking, no fuss, just creamy perfection
- That refreshing mint-matcha combo wakes up your taste buds in the best way
- Heart-shaped cuteness makes them perfect for Valentine’s Day (or just because!)
- The texture? Like biting into a sweet, airy cloud with just the right amount of richness
- Everyone will think you spent hours when really, shh, it’s almost too easy
Seriously, these might just become your new signature dessert. I know they’re mine!
Mint Matcha Mousse Hearts
Ingredients
Method
- Whip the heavy cream and powdered sugar until soft peaks form.
- Sift in the matcha powder and add the peppermint extract. Fold gently until fully combined.
- Spoon the mixture into heart-shaped molds and freeze for at least 2 hours.
- Remove from molds before serving.
Notes
Ingredients for Mint Matcha Mousse Hearts
Here’s everything you’ll need to make these dreamy little hearts, and yes, every single ingredient matters!
For the Mousse:
- 1 cup heavy cream (must be cold, I pop mine in the freezer for 10 minutes before whipping)
- 2 tbsp powdered sugar (sifted if yours is clumpy)
- 1 tsp matcha powder (use the good stuff, it makes all the difference!)
- ½ tsp peppermint extract (or more if you’re a mint fiend like me)
That’s it! Four simple ingredients that transform into something magical. Pro tip: measure everything before you start, this recipe moves fast once the whipping begins.
How to Make Mint Matcha Mousse Hearts
Alright, let’s get to the fun part, making these dreamy little hearts! Don’t let the fancy name fool you; this is one of those “easier-than-it-looks” recipes that’ll make you feel like a pastry pro. Just follow these simple steps, and you’ll be scooping out clouds of minty matcha goodness in no time.
Step 1: Whip the Cream
First things first, grab that ice-cold heavy cream and powdered sugar. I like to chill my mixing bowl in the freezer for about 10 minutes beforehand (trust me, it helps!). Whip them together on medium speed until you get those beautiful soft peaks, you’ll know they’re ready when the cream holds its shape but still looks silky. Whatever you do, don’t walk away! Overwhipping turns cream into butter faster than you can say “oops.”
Step 2: Fold in Matcha and Mint
Now for the magic! Sift your matcha powder directly into the whipped cream, this prevents those annoying little green clumps. Add the peppermint extract (start with ½ tsp, then taste, I usually sneak in an extra drop because I love that cool kick). Use a spatula to gently fold everything together with big, sweeping motions. We’re not mixing here, we’re coaxing the ingredients to become friends while keeping all that lovely airiness.
Step 3: Shape and Freeze
Spoon your gorgeous green mixture into heart-shaped molds (silicone works best, they pop right out!). Smooth the tops with the back of a spoon, then pop them in the freezer for at least 2 hours. I know waiting is hard, but it’s worth it, that chill time gives the mousse its perfect cloud-like texture. Pro tip: If you’re impatient like me, lick the spatula while you wait!
Tips for Perfect Mint Matcha Mousse Hearts
Listen, I’ve made these enough times to learn all the little tricks, here’s how to guarantee yours turn out absolutely dreamy:
- Chill everything, bowl, beaters, even the measuring cup for the cream. Cold tools mean fluffier peaks, I promise!
- Don’t skimp on matcha quality, that vibrant green color and rich flavor come from good ceremonial-grade powder
- Run a warm knife around the mold edges before unmolding, gentle persuasion works better than yanking
- Taste as you fold, want more mint? Add another drop! The spatula’s your best taste tester
Follow these, and you’ll have hearts so perfect, they might just skip beating!
Variations for Mint Matcha Mousse Hearts
Okay, let’s play with this recipe! I love switching things up depending on my mood, or who I’m serving. Try swapping the peppermint for vanilla extract for a pure matcha experience. Want extra indulgence? Drizzle melted white chocolate over the tops, it’s heavenly against the earthy matcha. And hey, no hearts? No problem! Use any silicone molds you’ve got (I’ve even made adorable little stars for Christmas). The possibilities are endless with this versatile base.
Serving Suggestions
Oh, let me tell you how I love to serve these beauties! Fresh raspberries or strawberries alongside make the perfect pop of color and tartness. Sometimes I dust the tops with a little extra matcha powder, so pretty against the creamy green. And if you really want to wow someone, pair them with jasmine tea or even a bubbly prosecco for a fancy Valentine’s treat. Honestly though? They’re so good, I’ve been known to eat them straight from the freezer when no one’s looking!
Storage & Reheating
Here’s the beautiful thing about these mousse hearts, they keep perfectly in an airtight container in the freezer for up to 3 days! No reheating needed (and really, who’d want to warm up these cool, creamy delights?). Just pull them out 5 minutes before serving to let them soften slightly, though I won’t judge if you sneak one straight from the freezer!
Nutritional Information
Just so you know, exact nutrition numbers can vary depending on your ingredients. But generally, each heart-shaped mousse has about 200 calories and all that feel-good matcha goodness! For more dessert ideas, check out recipesloop.com.
Frequently Asked Questions
Q1. Can I use fresh mint instead of peppermint extract?
Oh honey, I wish! Fresh mint leaves just don’t pack the same punch, you’d need a whole bunch to get that cool flavor. The extract gives that perfect minty zing without watering down our fluffy mousse. If you’re desperate, try steeping mint leaves in the cream overnight, but honestly? The extract works like magic.
Q2. My mousse hearts keep crumbling when I unmold them, help!
Been there! First, make sure they’re fully frozen, at least 2 hours, no cheating. Then run a warm knife around the edges or dip the mold briefly in warm water. Silicone molds are lifesavers here, they flex so those delicate hearts pop right out intact!
Q3. Can I make these ahead for a party?
Absolutely! These little beauties actually taste better after freezing overnight. Just store them in an airtight container, they’ll keep their perfect texture for up to 3 days. Bonus: no last-minute dessert stress!
Q4. What if I don’t have heart-shaped molds?
No worries! Any small silicone molds work, I’ve used mini cupcake liners in a pinch. Or go rustic: spoon the mixture into pretty glasses for an elegant parfait. Taste matters more than shape anyway! If you are looking for other desserts, we have plenty of options!
