Protein Greek Yoghurt Chocolate Mousse

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

Protein Greek Yoghurt Chocolate Mousse

YOUR SOLIN GENERATED RECIPE

Protein Greek Yoghurt Chocolate Mousse

Whisked Greek yogurt and rich cocoa powder topped with toasted oats and dark chocolate shavings for a velvety finish.

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NUTRITION

343kcal
Protein
14.8g
Fat
16.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Full Fat Greek Yogurt

1 tablespoon Unsweetened Cocoa Powder

1.25 tablespoons Maple Syrup

1/2 tablespoon Almond Butter

2 tablespoons Rolled Oats

12 grams 70% Dark Chocolate Chips

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PREPARATION

  • 1

    Place the rolled oats in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until they are golden brown and smell nutty.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, unsweetened cocoa powder, maple syrup, and almond butter.

  • 3

    Using a whisk or a hand mixer, beat the mixture for approximately 2 minutes until the cocoa is fully incorporated and the texture becomes light and airy.

  • 4

    Finely chop half of the dark chocolate chips and fold them into the mousse mixture.

  • 5

    Transfer the mousse into a ramekin or small glass bowl.

  • 6

    Garnish the top with the toasted oats and the remaining dark chocolate chips before serving.

Protein Greek Yoghurt Chocolate Mousse

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

Protein Greek Yoghurt Chocolate Mousse

YOUR SOLIN GENERATED RECIPE

Protein Greek Yoghurt Chocolate Mousse

Whisked Greek yogurt and rich cocoa powder topped with toasted oats and dark chocolate shavings for a velvety finish.

NUTRITION

343kcal
Protein
14.8g
Fat
16.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Full Fat Greek Yogurt

1 tablespoon Unsweetened Cocoa Powder

1.25 tablespoons Maple Syrup

1/2 tablespoon Almond Butter

2 tablespoons Rolled Oats

12 grams 70% Dark Chocolate Chips

PREPARATION

  • 1

    Place the rolled oats in a small dry skillet over medium heat and toast for 3-5 minutes, stirring frequently until they are golden brown and smell nutty.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, unsweetened cocoa powder, maple syrup, and almond butter.

  • 3

    Using a whisk or a hand mixer, beat the mixture for approximately 2 minutes until the cocoa is fully incorporated and the texture becomes light and airy.

  • 4

    Finely chop half of the dark chocolate chips and fold them into the mousse mixture.

  • 5

    Transfer the mousse into a ramekin or small glass bowl.

  • 6

    Garnish the top with the toasted oats and the remaining dark chocolate chips before serving.