Chocolate Protein Mousse
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How Plus works- 410
- CALORIES
- 43g
- PROTEIN
- 26g
- CARBS
- 18g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 300g (1.25 cups) Greek yogurt, 0%
- 60g (2 scoops) whey protein, chocolate
- 60ml (1/4 cup) heavy cream
- 20g (3 tbsp) cocoa powder
- 20g (1 tbsp) honey
- 15g (1/2 oz) dark chocolate, 85%
- 1 tsp vanilla, pinch of salt, 60ml / 1/4 cup cold water
7 ingredients, each with the gram weight the macros above were computed from.
Method
- Whisk the cocoa, whey, honey and salt with the cold water into a smooth thick paste first.
- Mixing the powders with water before the dairy is what prevents the chalky texture protein desserts are famous for.
- Fold the yogurt and vanilla into the paste until the colour is even.
- Whip the cream to soft peaks in a separate cold bowl. Stop when it just holds a shape - overwhipped it turns grainy and will not fold in.
- Fold the cream into the chocolate base in three additions, cutting through and lifting rather than stirring.
- Stirring knocks out the air you just whipped in, and the air is the entire difference between mousse and pudding.
- Spoon into glasses and chill at least 2 hours.
- Shave the dark chocolate over just before serving.
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How Plus worksTip: hydrate the cocoa and whey with water before any dairy. It is thirty seconds and it removes the chalk entirely.
EquipmentMixing bowls, whisk
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KeepsFridge 3 days. It loosens slightly after day two but stays good.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.