Chocolate mousse with whey protein

Dessert
Very Easy
1 h 5 m
370 Kcal

Fancy an ultra-indulgent dessert that's compatible with your fitness goals? This whey protein chocolate mousse is just the thing! With just 3 ingredients - plain yoghurt, vanilla whey and dark chocolate - you get a melt-in-the-mouth texture, a great chocolate taste and a welcome protein boost. Easy to prepare, with no eggs or cream, this mousse is perfect for a balanced snack or an enjoyable dessert without feeling deprived! A must-try :)

Ingredients

2
Estimated cost: 2.18€ (1.09€/serving)

Materials

  • 1 bowl
  • 1 spoon

Preparation

Preparation5 min
Waiting time1 hour
  • Chocolate mousse with whey protein - Preparation step 1Melt the dark chocolate (in a bain-marie or in the microwave) and pour it into a bowl with the yoghurt.
  • Chocolate mousse with whey protein - Preparation step 2Add whey.
  • Chocolate mousse with whey protein - Preparation step 3Mix everything together until smooth.
  • Chocolate mousse with whey protein - Preparation step 4Place in the fridge for at least 1 hour to enjoy cold.
    →This step is optional, but it will taste so much better!
  • Chocolate mousse with whey protein - Preparation step 5And that's it—it's ready! If you like, you can grate a little chocolate on top!

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FAQ ❓

How do you achieve a light texture for this chocolate protein mousse?

Mix the ingredients well, as whey can form clumps and tends not to mix in easily. We made the recipe directly in the serving bowl for convenience (and less washing up ;-)), but you can use a food chopper or an electric whisk or mixer if you wish. The finished texture should be smooth and perfectly uniform.
You can use any plain yoghurt. Greek yoghurt adds creaminess to the mousse, while skyr makes it firmer and adds protein. You can also use plant-based yoghurt!
We used dark baking chocolate, but you can use whichever chocolate you like to vary the flavour!
We added grated chocolate on top of the mousse for an attractive finish and a little crunch, but you can of course leave it out.
Melt the chocolate in a bain-marie or in the microwave. If you choose the microwave option, melt the chocolate in 30-second intervals, stirring each time until it is fully melted. Let it cool slightly before stirring it into the yoghurt to prevent it from hardening straight away.
We used vanilla whey to add a little sweetness to the recipe, but you can of course use plain or chocolate whey to enhance the chocolate flavour, or even hazelnut or peanut whey for extra indulgence.
You can add a stiffly beaten egg white if you want a lighter, airier mousse.
You can store the mousse in an airtight container in the fridge for 24 to 48 hours. The longer you leave it in the fridge, the thicker it will become.
You can store it in an airtight container in the freezer if you want to turn it into ice cream for the summer!

Nutrition

for 1 serving / for 100 g
Calories: 370Kcal
  • Carbo: 47.3g
  • Total fat: 16.1g
  • Saturated fat: 9.7g
  • Proteins: 6.5g
  • Fibers: 3.7g
  • Sugar: 39.9g
  • ProPoints: 10
  • SmartPoints: 18
Nutritional information for 1 serving (165g)
Gluten free

Attributes

Suitable for freezing
Keep refrigerated
Zero waste
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
4/5, 1 vote(s)