Protein chocolate mousse with skyr and maple syrup

Protein chocolate mousse made with skyr, cocoa and whipped cream, sweetened with maple syrup and served with raspberries.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 256 kcal per serving
• Protein: 16 g
• Fat: 13 g
• Carbs: 17 g

Ingredients

• 2 tbsp water
• 50g maple syrup
• 500g skyr
• 150ml cream
• 125g raspberries
• 25g cocoa powder
• 1 pinch of salt
• 1 tsp vanilla extract

Method

1. Heat the water and stir it with the cocoa powder, maple syrup, salt and vanilla extract into a smooth paste.
2. Gradually stir the skyr into the cocoa paste until no streaks remain.
3. Whip the cream until stiff and gently fold it into the chocolate mixture in two batches.
4. Spoon the mousse into four glasses and chill for at least 1 hour.
5. Top the mousse with the raspberries and serve chilled.

Good to know

This mousse tastes of chocolate but is mostly skyr. A little whipped cream makes it airy, and maple syrup rounds off the cocoa. It's ready in 15 minutes – the fridge does the rest.

Swaps

Cream → 150 g Greek yoghurt (firmer, less airy). Maple syrup → honey (no honey for babies under one year old). Skyr → low-fat quark (tangier). Raspberries → orange segments (go well with cocoa).

Cooking tips

The cocoa paste needs to be smooth before the skyr goes in, otherwise little lumps of cocoa remain. Fold the cream in rather than stirring, so the mousse stays airy.

Storage

Keeps for 2 days in the fridge, covered; add the raspberries just before serving.

Allergens

Contains milk; gluten-free, no egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

How long does protein chocolate mousse keep in the fridge?

Keeps for 2 days in the fridge, covered; add the raspberries just before serving.