YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Hazelnuts
A rich blend of Greek yogurt and dark cocoa whipped into a velvety mousse, finished with the crunch of warm toasted hazelnuts.
INGREDIENTS
150g Nonfat Greek Yogurt
15g Chocolate Whey Protein Powder
25g Dry Roasted Hazelnuts
5g Unsweetened Cocoa Powder
60ml Unsweetened Almond Milk
14g Pure Maple Syrup
PREPARATION
Place the hazelnuts in a small dry skillet over medium heat and toast for 3-5 minutes, shaking the pan frequently until fragrant and golden.
Remove the hazelnuts from the heat, let them cool slightly, then roughly chop them into small pieces.
In a medium mixing bowl, add the Greek yogurt, chocolate protein powder, and unsweetened cocoa powder.
Stir the mixture gently at first to incorporate the powders, then whisk vigorously while slowly adding the almond milk and maple syrup.
Continue whisking until the pudding is completely smooth, airy, and free of any lumps.
Transfer the chocolate pudding to a serving bowl or glass jar.
Top the pudding with the chopped toasted hazelnuts and serve immediately or chill for 30 minutes for a firmer set.