Chocolate Mousse, But Make It Protein
People keep asking for this one on WhatsApp. So here it is, written down.
It's the mousse from the reel. One pack, one blender, no oven. The chocolate does the flavour work, the coconut cream does the texture work, and the fridge does the rest.
Earthy chocolate, not candy-sweet. That's on purpose.
What you need
- 1 can (400ml) coconut cream, chilled overnight
- 3 scoops naturally, chocolate
- 2 tbsp cacao powder
- 2 tbsp maple syrup, or 3 soft dates
- a pinch of sea salt
- cocoa to dust
How it goes
- Open the cold can and spoon the thick cream off the top into the blender. Leave the water behind. That water is the difference between mousse and chocolate milk.
- Add the protein, the cacao, the maple and the salt. Blend until it turns glossy and holds a peak on the spoon. Thirty seconds, maybe forty. Stop before it goes warm.
- Pour into four glasses. Chill for twenty minutes. Longer sets firmer.
- Dust with cocoa before it goes out.
The numbers
Makes 4 serves at roughly ~19g protein each, depending on your portions. Recipe macros are estimates; the only numbers we print without a tilde are the ones on the pack.
Why chocolate works here
Our chocolate is made with real cacao and a pinch of sea salt, and it's sweetened with stevia, not sugar. That's the whole reason it works in a mousse. You're not fighting a candy-bar flavour to get to dessert. The powder already tastes like the thing you're making, so the recipe only has to add cream.
25g of protein per scoop, made on the island.
Made with our chocolate 250g if you're trying us for the first time, or the 1kg if you already know.
