Hojicha Mousse Japanese Dessert (Printable)

A delicate Japanese-inspired dessert showcasing roasted tea flavors in a silky, airy texture.

# What You'll Need:

→ Hojicha Base

01 - 2 tablespoons hojicha tea leaves
02 - 3/4 cup whole milk

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon cornstarch

→ Stabilizer

07 - 2 teaspoons powdered gelatin
08 - 2 tablespoons cold water

→ Garnish

09 - Toasted hojicha tea leaves or cocoa nibs

# How-To:

01 - Gently heat the milk in a small saucepan until steaming. Add hojicha tea leaves, cover, and steep for 10 minutes. Strain to remove leaves and set aside the infused milk to cool slightly.
02 - Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
03 - In a heatproof bowl, whisk together egg yolks, 2 tablespoons sugar, and cornstarch until pale. Slowly whisk in the warm hojicha milk.
04 - Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens and coats the back of a spoon, approximately 3 to 5 minutes. Remove from heat.
05 - Stir the bloomed gelatin into the hot mixture until dissolved completely. Mix in vanilla extract. Allow to cool to room temperature, stirring occasionally.
06 - In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar and continue to beat until glossy stiff peaks form.
07 - Gently fold the egg whites into the cooled hojicha mixture in thirds, being careful not to deflate the mousse.
08 - Spoon the mixture into serving glasses or ramekins. Chill for at least 2 hours, or until set.
09 - Top with toasted hojicha tea leaves or cocoa nibs before serving, if desired.

# Expert Advice:

01 -
  • It feels impossibly fancy but actually comes together in under 30 minutes of hands-on work.
  • The mousse is naturally lighter than cream-based versions, so you can eat a full portion without that heavy feeling.
  • Hojicha's subtle, nutty warmth makes it feel like a dessert that belongs in a conversation, not just on a plate.
02 -
  • If your hojicha milk is too hot when you add it to the yolks, you'll end up with scrambled eggs instead of a smooth custard—cooling it slightly makes all the difference.
  • Folding is not mixing; be patient and gentle, even if it takes longer, because one careless stir can deflate all the airy work you just did with the egg whites.
03 -
  • Chill your serving glasses in the freezer for 10 minutes before spooning in the mousse—the cold surface helps it set faster and look more polished.
  • If you're making this for someone who can't eat raw eggs, you can gently heat the egg white mixture to 160°F (71°C) before whipping, which pasteurizes them without affecting the final texture.
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