Silky Chocolate Protein Mousse with Coconut Cream

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

Silky Chocolate Protein Mousse with Coconut Cream

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Mousse with Coconut Cream

Blended silken tofu and rich cocoa powder create a light, airy mousse topped with a dollop of chilled and velvety coconut cream.

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NUTRITION

224kcal
Protein
17g
Fat
14.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

125g Silken Tofu

8g Chocolate Pea Protein Powder

50g Canned Coconut Cream

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Drain the silken tofu and gently pat it dry with a paper towel to remove excess moisture.

  • 2

    Place the tofu, chocolate protein powder, cocoa powder, monk fruit, and vanilla extract into a food processor or high-speed blender.

  • 3

    Blend on high speed until the mixture is completely smooth, light, and aerated.

  • 4

    Transfer the mousse into a small serving bowl or ramekin.

  • 5

    Refrigerate the mousse for at least 30 minutes to allow the texture to firm up and set.

  • 6

    Whisk the chilled coconut cream in a separate bowl until fluffy and spoon it over the top of the mousse just before serving.

Silky Chocolate Protein Mousse with Coconut Cream

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

Silky Chocolate Protein Mousse with Coconut Cream

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Mousse with Coconut Cream

Blended silken tofu and rich cocoa powder create a light, airy mousse topped with a dollop of chilled and velvety coconut cream.

NUTRITION

224kcal
Protein
17g
Fat
14.7g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

125g Silken Tofu

8g Chocolate Pea Protein Powder

50g Canned Coconut Cream

1 tablespoon Unsweetened Cocoa Powder

1 teaspoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Drain the silken tofu and gently pat it dry with a paper towel to remove excess moisture.

  • 2

    Place the tofu, chocolate protein powder, cocoa powder, monk fruit, and vanilla extract into a food processor or high-speed blender.

  • 3

    Blend on high speed until the mixture is completely smooth, light, and aerated.

  • 4

    Transfer the mousse into a small serving bowl or ramekin.

  • 5

    Refrigerate the mousse for at least 30 minutes to allow the texture to firm up and set.

  • 6

    Whisk the chilled coconut cream in a separate bowl until fluffy and spoon it over the top of the mousse just before serving.