Matcha White Chocolate Mousse Cups with Sesame Brittle & Fresh Berries

Ingredients

• 1.5 cups Heavy cream, Cold, divided (1 cup + 0.5 cup)
• 6 oz White chocolate, Chopped into small pieces
• 1 tbsp Matcha powder, Sifted to remove lumps
• 0.5 cup Greek yogurt, Plain, full-fat
• 2 tbsp Honey, For sweetness
• 0.5 tsp Vanilla extract
• 0.25 cup Sesame seeds, Raw, white or mix of white & black
• 2 tbsp Coconut oil, For brittle
• 3 tbsp Brown sugar, Packed
• 1 tbsp Light corn syrup, For brittle texture
• 0.25 tsp Sea salt, For brittle
• 1.5 cups Fresh berries, Mixed (blueberries, raspberries, strawberries)
• 4-8 leaves Mint leaves, Optional garnish

Instructions

1. 1

   Heat 0.5 cup heavy cream until steaming (do not boil). Pour over chopped white chocolate and let sit 1 minute, then whisk until smooth and fully melted. Let cool 10 minutes.

2. 2

   Sift matcha powder into a small bowl and whisk with 2 tbsp warm water until no lumps remain. Fold matcha mixture into cooled white chocolate mixture until completely combined.