Easiest High Protein Chocolate Mousse
This 5 ingredient high protein chocolate mousse is perfect when you wanna satisfy those sweet cravings but at the same need them to be healthy and packed with protein! Welcome my Paneer chocolate Mousse that you can whip up in just 5 minutes! It’s that easy.
Ingredients
- 170 gms Malai paneer (half packet) See note 1
- ¾ cup milk (see note 2)
- 1.5 tablespoon cocoa powder
- 1.5 tablespoon honey
- ¼ teaspoon vanilla essence (optional)
- ⅓ cup melted dark chocolate (see note 3)
- 1 tablespoon cocoa powder, for dusting
- 1 tablespoon chopped nuts for crunch (optional)
Instructions
- Crumble the Paneer in small chunks to blend smooth (see note 1).170 gms Malai paneer (half packet) See note 1
- Mix in all the ingredients in a blender jar as below until it becomes a smooth and dense like consistency (see notes 2 and 3).¾ cup milk (see note 2), 1.5 tablespoon cocoa powder, 1.5 tablespoon honey, ¼ teaspoon vanilla essence (optional), ⅓ cup melted dark chocolate (see note 3)
- Get a glass or bowl of your choice and I like to add some nuts in the bottom before adding the mixture from the blender for that nice crunch at the end.1 tablespoon chopped nuts for crunch (optional)
- Cover it and let it sit in the fridge overnight or at least 7-8 hours.
- Before you dig in, dust in some cocoa powder on top for a beautiful finish! You can also top up more nuts or fruits and berries of your choice.1 tablespoon cocoa powder, for dusting
Notes
- Using Malai Paneer brings out the richness and creaminess for this Mousse. If you don’t have this then normal paneer will work as well but for best results I highly recommend malai paneer if you can :).
- Using Full Fat Milk – I added ¾ cup of milk for the paneer I used and I would blend and stir between intervals as this needs to be a dense consistency so in case your paneer needs more milk you want to keep adding little by little as you blend to ensure you don’t make it a milkshake instead.
- Be careful when melting chocolate as it continues to melt in residual heat so microwave in 15 second spurts and stop when 80 – 90% of the chocolate has melted.
- Set in the fridge for at least overnight or 7-8 hours minimum allowing it to set well for that perfect rich dense consistency.