Coffee Dark Chocolate Protein Mousse

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coffee Dark Chocolate Protein Mousse

YOUR SOLIN GENERATED RECIPE

Coffee Dark Chocolate Protein Mousse

Velvety Greek yogurt and whipped egg whites folded with espresso and rich cocoa, topped with shavings of dark chocolate and fresh raspberries.

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NUTRITION

429kcal
Protein
44.4g
Fat
14.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Non-fat Greek Yogurt

0.25 cup Pasteurized Egg Whites

25 grams 85% Dark Chocolate

0.5 cup Fresh Raspberries

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Instant Espresso Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk the Greek yogurt, cocoa powder, and espresso powder in a large bowl until the mixture is smooth and the coffee is fully dissolved.

  • 2

    Using a hand mixer or whisk in a separate clean bowl, beat the pasteurized egg whites until stiff peaks form.

  • 3

    Gently fold the whipped egg whites into the chocolate yogurt base using a rubber spatula, being careful not to deflate the mixture.

  • 4

    Melt half of the dark chocolate in the microwave in 15-second intervals, then swirl it into the mousse for a marbled effect.

  • 5

    Place the mousse in the refrigerator for at least 30 minutes to allow the texture to set and become firm.

  • 6

    Garnish with fresh raspberries and the remaining dark chocolate, finely shaved or chopped, just before serving.

Coffee Dark Chocolate Protein Mousse

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coffee Dark Chocolate Protein Mousse

YOUR SOLIN GENERATED RECIPE

Coffee Dark Chocolate Protein Mousse

Velvety Greek yogurt and whipped egg whites folded with espresso and rich cocoa, topped with shavings of dark chocolate and fresh raspberries.

NUTRITION

429kcal
Protein
44.4g
Fat
14.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1.4 cups Non-fat Greek Yogurt

0.25 cup Pasteurized Egg Whites

25 grams 85% Dark Chocolate

0.5 cup Fresh Raspberries

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Instant Espresso Powder

PREPARATION

  • 1

    Whisk the Greek yogurt, cocoa powder, and espresso powder in a large bowl until the mixture is smooth and the coffee is fully dissolved.

  • 2

    Using a hand mixer or whisk in a separate clean bowl, beat the pasteurized egg whites until stiff peaks form.

  • 3

    Gently fold the whipped egg whites into the chocolate yogurt base using a rubber spatula, being careful not to deflate the mixture.

  • 4

    Melt half of the dark chocolate in the microwave in 15-second intervals, then swirl it into the mousse for a marbled effect.

  • 5

    Place the mousse in the refrigerator for at least 30 minutes to allow the texture to set and become firm.

  • 6

    Garnish with fresh raspberries and the remaining dark chocolate, finely shaved or chopped, just before serving.