Chocolate Mousseby Elissa Jewell on May 1, 2020
This recipe creates an almost too good to be true dessert which is high in protein and practically fat and carb free. This is perfect for the last few weeks of contest prep when you need to keep macros really low, or for any time you want a “treat” that tastes like it should be bad for you.
2 egg whites
2 teaspoons gelatine powder
4 teaspoons stevia
2 tablespoons cocoa powder
2 serves chocolate WPI
Mix the gelatine powder with a 1/4 cup of boiling water and stir until all the gelatine is dissolved. Leave to cool for about 10 minutes.
Once cool, mix in the cocoa powder, stevia and WPI until you get a thick batter. Keep to one side and whisk the egg whites until you get stiff peaks. (Using eggs at room temperature helps you to separate them easier.)
Carefully fold the chocolate mixture into the eggs until all combined, and then refrigerate for about 20-30m.
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Check out Elissa’s Wheys Bars and Desserts eBooks, Volume 1 and 2 – which are a compilation of sweet, high protein treats with no refined sugars. Recipes range from high fat, low carb to high carb, low fat.
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