Fluffy Yogurt Protein Mousse (Printable)

Light, airy mousse blending creamy Greek yogurt with rich cocoa and sea salt for a high-protein delight.

# What You’ll Need:

→ Dairy & Protein

01 - 1.5 cups Greek yogurt (2% or nonfat)
02 - 0.5 cup cold milk (dairy or unsweetened non-dairy)
03 - 2 scoops chocolate or unflavored whey or plant protein powder (approximately 2 oz)

→ Flavorings & Sweetener

04 - 2.5 tablespoons unsweetened cocoa powder
05 - 2 to 3 tablespoons maple syrup or honey, to taste
06 - 1 teaspoon vanilla extract
07 - 0.25 teaspoon fine sea salt

→ Optional Toppings

08 - Pinch of flaky sea salt
09 - Shaved dark chocolate
10 - Fresh berries

# Steps:

01 - In a large mixing bowl, whisk together Greek yogurt, cold milk, protein powder, cocoa powder, maple syrup or honey, vanilla extract, and fine sea salt until smooth and creamy.
02 - Using a hand mixer or stand mixer, beat the mixture on medium-high speed for 2 to 3 minutes until light and fluffy with increased volume.
03 - Taste the mousse and adjust sweetness level as needed with additional maple syrup or honey.
04 - Spoon the mousse evenly into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes for optimal texture development, or serve immediately for a softer consistency.
06 - Top each serving with a pinch of flaky sea salt, shaved dark chocolate, and fresh berries if desired.

# Expert Advice:

01 -
  • Ready in 10 minutes with no cooking required
  • High-protein dessert with 22g protein per serving
  • Naturally gluten-free and vegetarian-friendly
  • Customizable sweetness and toppings to suit your taste
  • Light and airy texture that feels decadent but guilt-free
02 -
  • Beat the mixture for the full 2–3 minutes to incorporate air for maximum fluffiness
  • Use high-quality cocoa powder for the best chocolate flavor
  • Check your protein powder label for allergens like soy or nuts
  • Chill for at least 30 minutes for the best mousse-like texture
  • Always verify ingredient labels if preparing for someone with allergies
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