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High Protein Low Carb Chocolate Hazelnut Protein Mousse - Creamy, Satisfying, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Greek yogurt (2% or 0%) or silken tofu – 1 1/2 cups, for creaminess and protein
  • Chocolate or unflavored whey/casein protein powder – 2 scoops (about 50–60 g)
  • Unsweetened cocoa powder – 3 tablespoons
  • Hazelnut butter (unsweetened) – 2 tablespoons; or use almond butter with 1/2 teaspoon hazelnut extract
  • Unsweetened milk of choice (almond, cashew, dairy) – 1/2 to 3/4 cup, to adjust thickness
  • Low-carb sweetener (allulose, stevia/erythritol blend, or monk fruit blend) – to taste (start with 2–3 tablespoons if granular, less if concentrated)
  • Vanilla extract – 1 teaspoon
  • Pinch of salt – to round the flavors
  • Optional thickener: 1 teaspoon powdered gelatin bloomed in 2 tablespoons warm water, or 1 tablespoon chia seeds
  • Optional toppings: toasted chopped hazelnuts, shaved dark chocolate (85%), cocoa nibs, or a dollop of yogurt

Method
 

  1. Prep your base: Add Greek yogurt (or silken tofu) to a blender or mixing bowl. If using tofu, pat dry and crumble first for easier blending.
  2. Add the dry ingredients: Tip in protein powder, cocoa powder, sweetener, and a pinch of salt. Sift cocoa if it’s clumpy.
  3. Add the flavor: Spoon in hazelnut butter and pour in vanilla extract. This is where the Nutella-like taste comes from.
  4. Adjust thickness: Start with 1/2 cup milk. Blend or whisk until smooth and glossy. Add more milk a tablespoon at a time until it looks like thick pudding.
  5. Optional stabilizer: If you like a firmer set, bloom gelatin in warm water until dissolved, then blend it in. Or stir in chia seeds and rest for 10 minutes to thicken.
  6. Taste test: Adjust sweetness and salt. Cocoa can mute sweetness, so add a bit more sweetener if needed.
  7. Chill: Spoon into small ramekins or glasses. Chill at least 30–60 minutes. With gelatin or chia, give it 1–2 hours for the best set.
  8. Finish and serve: Top with a sprinkle of chopped toasted hazelnuts or a few cocoa nibs. Serve cold.