YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Mousse with Skyr and Almond Butter
A whipped blend of Icelandic skyr, chocolate protein, and creamy almond butter, chilled until set for a decadent, velvet-smooth finish.
INGREDIENTS
350g Plain Non-fat Skyr
45g Chocolate Whey Protein Powder
2.5 tablespoons Almond Butter
2 tablespoons Unsweetened Cocoa Powder
PREPARATION
Place the non-fat Skyr in a medium mixing bowl and whisk until completely smooth and aerated.
Sift in the chocolate protein powder and unsweetened cocoa powder to ensure there are no lumps in the final mousse.
Add the almond butter to the bowl and use a silicone spatula to fold the mixture gently until the color is uniform and the texture is glossy.
Taste the mixture and add a drop of liquid monk fruit or stevia if additional sweetness is desired.
Transfer the mousse into a glass serving bowl or individual ramekins.
Place in the refrigerator to chill for at least 30 minutes, allowing the proteins to hydrate and the mousse to firm up to a velvety consistency.
Serve chilled directly from the refrigerator.