Matcha White Chocolate Mousse Cups with Sesame Brittle & Fresh Berries

Ingredients

• 1 1/2 cups heavy cream, cold, divided (1 cup + 1/2 cup)
• 6 oz white chocolate, chopped into small pieces
• 1 tbsp matcha powder, sifted to remove lumps
• 1/2 cup Greek yogurt, plain, full-fat
• 2 tbsp honey, for sweetness
• 1/2 tsp vanilla extract
• 1/4 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
• 1/4 tsp sea salt, for brittle
• 1 1/2 cups fresh berries, mixed (blueberries, raspberries, strawberries)
• 4-8 leaves mint leaves, optional garnish

Instructions

1. 1

   Heat 1/2 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.