Quick Description
An ultra-creamy, high-protein chocolate mousse that’s rich, airy, and indulgent—without protein grit or excessive sweetness.
Servings & Timing
- Servings: 2 generous servings (or 4 small)
- Prep Time: 15 minutes
- Chill Time: 30–60 minutes
- Total Time: 45–75 minutes
Dietary Notes
- High-Protein
- Low-Sugar
- Keto-friendly (brand-dependent)
- Gluten-Free
Ingredients
- 3 oz cream cheese, softened
- ½ cup heavy cream, cold
- ½ cup full-fat Greek yogurt or skyr
- ½ scoop chocolate whey isolate (or vanilla)
- 2 tbsp unsweetened cocoa powder
- ¼ cup powdered zero-cal sweetener (Swerve®, monk fruit, etc.)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
-
Whip the Cream
In a medium bowl, whip the cold heavy cream with a hand mixer until soft peaks form.
Transfer to the refrigerator while you prepare the base. -
Make the Chocolate Protein Base
In a separate bowl, add the softened cream cheese, Greek yogurt, protein powder, cocoa powder, sweetener, vanilla extract, and salt.
Beat on medium-high until completely smooth, fluffy, and lump-free. Scrape down the bowl as needed—this step determines the final texture. -
Fold It Together
Using a spatula, gently fold the whipped cream into the chocolate base in 2–3 additions.
Fold just until combined; stop as soon as no streaks remain. -
Chill
Spoon the mousse into serving cups and refrigerate for 30–60 minutes to set.
Additional Notes
- Softened cream cheese is essential for a smooth mousse—let it sit at room temperature for 20–30 minutes before starting.
- This recipe naturally fits low-sugar and gluten-free diets; keto macros depend on protein powder and sweetener brands.
Brief Introduction
This high-protein chocolate mousse was designed for people who want a dessert that feels indulgent but still supports their goals. It’s thick, airy, deeply chocolatey, and completely free of the chalky texture that often comes with protein desserts. The balance of cream cheese, whipped cream, and Greek yogurt creates a classic mousse mouthfeel—with modern macros.
Step-by-Step Cooking Guide
Step 1: Whipping the Cream
Whip just until soft peaks form—the cream should hold its shape but still look smooth and glossy. Overwhipping will make folding harder and can lead to a grainy texture.
Tip: If your kitchen is warm, chill the bowl and beaters beforehand for better volume.
Step 2: Building the Chocolate Base
This is where texture is won or lost. Beat long enough that the mixture looks silky and aerated, with no visible specks of cream cheese or cocoa.
Tip: If the mixture looks thick at first, keep beating—it will loosen and fluff as air is incorporated.
Step 3: Folding
Use a gentle, sweeping motion from the bottom of the bowl upward. The goal is to keep as much air in the whipped cream as possible.
Tip: Stop folding as soon as the color is uniform to prevent deflating the mousse.
Step 4: Chilling
Chilling allows the mousse to firm slightly while keeping its light texture. Thirty minutes yields a soft mousse; a full hour gives a more structured spoonful.
Ingredient Details and Substitution Tips
Key Ingredient Insights
- Cream Cheese: Provides body and richness, preventing the mousse from collapsing.
- Greek Yogurt or Skyr: Adds protein and a subtle tang that balances sweetness.
- Whey Isolate: Blends smoothly and avoids grittiness; vanilla works if chocolate isn’t available.
- Cocoa Powder: Unsweetened cocoa gives depth without extra carbs.
Quality Tips
- Use full-fat yogurt for best texture.
- Choose a fine, high-quality cocoa powder for smoother flavor.
Substitutions
- No Whey Isolate: Use a plant-based protein, but expect a slightly denser texture.
- No Heavy Cream: Coconut cream can work, though flavor will change.
- Sweetener Swap: Any powdered zero-cal sweetener works; avoid granulated to prevent graininess.
Equipment Alternatives
- No hand mixer? A stand mixer works, or whip vigorously by hand with a chilled whisk (expect more time and effort).
Recipe Variations and Serving Suggestions
Flavor Variations
- Espresso Chocolate: Add ¼ tsp espresso powder to intensify the chocolate flavor.
- Chocolate Orange: Fold in fresh orange zest to taste.
- Peanut Butter Mousse: Add 1 tbsp natural peanut butter to the base for a richer, nutty version.
Dietary Adjustments
- Lower Fat: Replace half the cream cheese with additional Greek yogurt.
- Extra Protein: Add another ¼ scoop protein powder, adjusting sweetness as needed.
Serving Ideas
- Top with sugar-free chocolate chips or cocoa nibs.
- Serve in small glasses with shaved dark chocolate.
- Pair with fresh berries for contrast.
Storage and Make-Ahead Information
Storage
Store covered in an airtight container in the refrigerator for up to 3 days.
Reheating
Not recommended; this is best served chilled.
Make-Ahead Tips
The mousse can be prepared up to 24 hours in advance. Stir gently before serving if condensation forms.
Quality Notes
Texture is best within the first 48 hours. After that, it may firm slightly but remains spoonable.
Nutrition Facts (Approximate, per serving – 2 servings)
- Calories: ~280–320
- Protein: ~18–22g
- Fat: ~22g
- Net Carbs: ~4–5g
Values vary based on protein powder and sweetener brand.
Allergens: Dairy
Frequently Asked Questions
Can I make this without cream cheese?
Yes, but the mousse will be softer and less structured. Replace with more Greek yogurt for a lighter texture.
Why is my mousse grainy?
This usually happens if the cream cheese wasn’t fully softened or the protein powder wasn’t blended long enough.
Can I freeze this?
Freezing is not recommended, as it alters the texture when thawed.
Is it very sweet?
No. The sweetness is balanced and adjustable—add more sweetener if desired.
Additional Notes
This recipe was tested specifically to avoid the most common protein dessert problems: chalky texture, artificial sweetness, and dense consistency. The folding method and ingredient ratios are what make it work. Once you try it, it’s an easy base to customize and repeat.
If you make it, feel free to experiment with flavors and adjust sweetness to your taste—this mousse is forgiving and flexible while still delivering a classic dessert experience.
