Desserts

High Protein Chocolate Mousse

High Protein Chocolate Mousse

A chocolate mousse made by blending hard-boiled eggs with cocoa and vanilla. It doesn't taste of egg, needs no cooking, and takes about five minutes.

Makes 4 small pots · Prep 10 mins · Cook 2 mins · 5 ingredients · 5 steps

Ingredients

  • 6 hard boiled eggs (peeled and completely cold)
  • 50g cocoa powder
  • 60g caster sugar
  • 1 tsp vanilla extract
  • 180ml whole milk

Method

  1. Load the blender. Peel the hard boiled eggs and drop them into a high-powered blender with the cocoa powder, caster sugar, vanilla extract and milk.
  2. Blend until glossy. Blend on high for 1-2 minutes until completely smooth, glossy and creamy, stopping once or twice to scrape down the sides so no flecks of egg white escape the blades.
  3. Divide into pots. Divide between four small jars or ramekins and level the tops.
  4. Chill to thicken. Eat it straight away if you cannot wait, or cover and refrigerate for a few hours — it thickens as it chills and the chocolate flavour deepens.
  5. Finish and serve. Finish each pot with a raspberry, a dusting of cocoa powder or a scattering of shaved chocolate.

Good to know

  • The eggs must be fully cold before they go in. Warm eggs give a thin, slightly eggy result; cold ones blend straight into that silky, mousse-like texture.
  • It works out at roughly 10g of protein per pot, which is why it makes a very respectable mousse after a training day.
  • A high-powered blender is doing the heavy lifting here. A food processor or stick blender can work, but blend for longer and scrape down often — any speck of unblended white is the one thing that gives the game away.
  • Dutch-processed cocoa gives the darkest colour and the smoothest flavour. Whatever you use, sieve it if it looks lumpy.
  • Taste before you chill and adjust the sugar to your liking. Cold mousse always tastes a touch less sweet than warm.
  • Semi-skimmed, oat or any milk you like works; whole milk simply makes it richer.
  • Add a pinch of salt, a shot of espresso or a splash of orange extract to push the chocolate further.
  • Covered in the fridge it keeps for up to 3 days.