High-Protein Chocolate Mousse
Light, airy and deeply chocolatey — piped into glasses and piled with chocolate chips
This high-protein chocolate mousse is light, airy and properly chocolatey — whipped cream folded through a Greek yogurt and cocoa base, piped into glasses and topped with sugar-free chocolate chips.
Per serving: 14g protein, 5g net carbs and 280 calories. Ready in 15 minutes, no cooking, and completely sugar-free.
Why you’ll love this chocolate mousse
- 14g protein per serving — dessert that satisfies like a meal
- Only 5g net carbs per serving
- Light and airy, never dense or chalky
- Ready in 15 minutes, no cooking at all
- Piped swirls and chocolate chips, just like the photo
- Make-ahead friendly for dinner parties
Health notes
- Greek yogurt & protein powder: The protein base hiding under the whipped cream.
- Cocoa powder: Deep chocolate flavour for very few carbs — always unsweetened.
- Sugar-free sweetener: Powdered blends smooth with no grit and no sugar.
- Sea salt: A pinch makes chocolate taste darker and richer.
- Portion glasses: Built-in serving control at 280 calories each.
Key element — fold the cream, never stir it
Fold the whipped cream into the chocolate base in two additions, with a spatula, cutting down and turning over. Stirring knocks out the air you just whipped in — and air is the entire difference between mousse and pudding.
Ingredients
Mousse
- 1 cup heavy whipping cream, cold
- 1 cup plain Greek yogurt (2% or full-fat)
- 1 scoop (30g) chocolate or vanilla protein powder
- ⅓ cup unsweetened cocoa powder
- ⅓ cup powdered sugar-free sweetener, to taste
- 1 tsp vanilla extract
- Pinch of sea salt
To serve
- ¼ cup sugar-free chocolate chips
- Extra cocoa or chocolate shavings (optional)
Swaps
- Lighter: Swap half the cream for extra Greek yogurt — firmer, tangier, fewer calories.
- Mocha: Add 1 tsp instant espresso powder to the base.
- No protein powder: Add ½ cup extra yogurt and 1 Tbsp more cocoa; protein drops to about 9g.
- Dairy-free: Use coconut cream (whipped) and dairy-free yogurt; chill to set.
Instructions
| 1 | Whip the cream. In a cold bowl, whip the heavy cream to soft peaks — it should hold a swirl but still look glossy. Don’t take it to stiff and grainy. |
| 2 | Make the chocolate base. Stir the Greek yogurt, protein powder, cocoa, sweetener, vanilla and salt together until completely smooth and thick. |
| 3 | Lighten the base. Fold one-third of the whipped cream into the chocolate base to loosen it. This makes the rest easy to fold without deflating. |
| 4 | Fold in the rest. Fold in the remaining whipped cream in one addition — cut down the middle, scoop under and turn over, until no white streaks remain. |
| 5 | Pipe into glasses. Spoon into a piping bag or zip bag with the corner cut, and pipe into 4 glasses in swirls, like the photo. A spoon works too. |
| 6 | Top and serve. Pile sugar-free chocolate chips over the top. Serve now for soft mousse, or chill 30 minutes for a firmer set. |
Pro tips
- Cold cream, cold bowl — warm cream won’t whip properly.
- Stop at soft peaks; overwhipped cream turns grainy when folded.
- Powdered sweetener only — granulated stays gritty in mousse.
- Taste the base before folding — it should be slightly too sweet; chilling dulls sweetness.
- Pipe, don’t spoon, if you want those photo swirls.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 22g |
| Sodium | 120mg |
Per serving (4 servings), locked from the cover: 14g protein, 5g net carbs and 280 calories. Exact macros vary with yogurt, cream and protein powder brands.
Variations
Mocha
Add 1 tsp instant espresso powder to the base — darker and richer.
Mint chocolate
Add ¼ tsp peppermint extract and top with extra chips.
Peanut butter
Swirl 2 Tbsp melted sugar-free peanut butter through before piping.
White chocolate raspberry
Use vanilla protein, skip the cocoa, and layer with crushed raspberries.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Covered glasses; add chocolate chips just before serving |
| Freezer | Up to 1 month | Freeze in portions — eats like chocolate ice cream |
| Make ahead | Up to 24 hours | Pipe ahead and chill; it sets a little firmer and tastes even better |
