Dark Chocolate Protein Mousse

This dark chocolate protein mousse recipe is the dessert you can eat guilt-free any night of the week — rich, velvety, and packed with over 20 grams of protein per serving. Whether you’re hitting your macros or just craving something indulgent that actually works for your goals, this mousse delivers on every level.

Why You’ll Love This Recipe

• Ready in just 10 minutes of prep with zero baking required — chill time does all the work for you.
• Each serving delivers approximately 22 grams of protein, making this one of the highest-protein desserts you can make at home.
• The combination of real dark chocolate and cocoa creates a deep, satisfying flavor that genuinely tastes like a restaurant dessert — not a protein afterthought.
• Make a full batch on Sunday and store individual servings in the fridge for a ready-to-go high-protein treat all week long.

Ingredients

• 1 cup (240g) full-fat Greek yogurt — thick and creamy, this is your protein base
• 1 cup (240ml) heavy whipping cream — whipped to stiff peaks for that airy mousse texture
• 2 scoops (60g) chocolate whey or plant-based protein powder — choose a quality brand with minimal fillers
• 3 tablespoons (18g) unsweetened cocoa powder — Dutch-process preferred for richer flavor
• 2 oz (57g) 70% or higher dark chocolate — melted and slightly cooled
• 3 tablespoons (45ml) maple syrup or honey — adjust to your preferred sweetness level
• 1 teaspoon pure vanilla extract — rounds out the chocolate flavor beautifully
• Pinch of sea salt — enhances the chocolate and balances sweetness

Serves 4 | Prep: 10 min | Cook: 0 min (Chill: 60 min)

How to Make Dark Chocolate Protein Mousse

1. Melt the dark chocolate by placing it in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and let it cool for 5 minutes — you don’t want it hot enough to cook the yogurt when they combine.
2. In a large mixing bowl, whisk together the Greek yogurt, protein powder, cocoa powder, maple syrup, vanilla extract, and sea salt until completely smooth with no lumps. A hand mixer on low speed works great here. Fold in the cooled melted chocolate and mix until fully incorporated.
3. In a separate chilled bowl, use a hand mixer or stand mixer to whip the heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. Be careful not to overwhip into butter.
4. Add one-third of the whipped cream to the chocolate protein mixture and stir it in firmly — this lightens the base and makes folding easier. Then gently fold in the remaining whipped cream in two additions using a rubber spatula, using slow sweeping motions to preserve as much air as possible. Stop folding as soon as no white streaks remain.
5. Divide the mousse evenly into four glasses, ramekins, or jars. Cover with plastic wrap and refrigerate for at least 60 minutes, or up to overnight. The mousse firms up beautifully as it chills. Serve topped with dark chocolate shavings, a dusting of cocoa powder, or fresh raspberries if desired.

Nutrition Per Serving

Calories: 320 kcal | Protein: 22g | Carbs: 18g | Fat: 19g | Fiber: 3g

Tips and VariationsYou Might Also Like

• Greek Yogurt Berry Bark
• Chocolate Protein Overnight Oats
• Peanut Butter Protein Cookies