Fluffy Yogurt Protein Mousse (Printable Version)

Light and airy mousse with Greek yogurt, cocoa, sea salt, and a touch of sweetness.

# What You Need:

→ Dairy & Protein

01 - 1 1/2 cups Greek yogurt (2% or nonfat)
02 - 1/2 cup cold milk (dairy or unsweetened non-dairy)
03 - 2 scoops chocolate or unflavored whey or plant protein powder (about 2 oz)

→ Flavorings & Sweetener

04 - 2 1/2 tablespoons unsweetened cocoa powder
05 - 2 to 3 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon fine sea salt

→ Optional Toppings

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

# How To Make:

01 - In a large mixing bowl, whisk together Greek yogurt, milk, protein powder, cocoa powder, maple syrup or honey, vanilla extract, and fine sea salt until smooth and well combined.
02 - Using a hand mixer or stand mixer, beat the mixture on medium-high speed for 2 to 3 minutes until light, airy, and fluffy with visible volume increase.
03 - Taste the mixture and add additional sweetener as needed to achieve desired sweetness level.
04 - Divide mousse evenly among serving glasses or bowls using a spoon or spatula.
05 - Refrigerate for at least 30 minutes for optimal texture, or serve immediately for a softer, more delicate mousse.
06 - Before serving, garnish each portion with a pinch of flaky sea salt, shaved dark chocolate, and fresh berries if desired.

# Expert Tips:

01 -
  • Ready in 10 minutes — no cooking, no baking, no waiting for an oven to preheat.
  • 22 g of protein per serving — a dessert that genuinely supports your nutrition goals.
  • Gluten-free and vegetarian — naturally suits a wide range of dietary needs.
  • Only a handful of ingredients — Greek yogurt, cocoa, protein powder, and a few pantry staples.
  • Endlessly customisable — fold in whipped cream for extra fluff, or add espresso powder for a mocha twist.
  • Elegant enough to serve to guests — spoon into pretty glasses, top with berries and chocolate shavings, and no one will believe how simple it was.
02 -
  • Use cold ingredients: Cold Greek yogurt and cold milk whip up to a fluffier consistency than room-temperature dairy.
  • Don't skip the salt: The 1/4 tsp of fine sea salt in the base — and the pinch of flaky salt on top — amplify the cocoa flavour significantly.
  • Beat long enough: Two to three minutes at medium-high speed is the sweet spot; less and the mousse won't be fluffy, more and it can become grainy.
  • Chill for texture: Thirty minutes in the refrigerator transforms a soft mousse into a firmer, more spoonable dessert that holds its shape beautifully.
  • Check your protein powder label: The brand of protein powder you choose will affect sweetness and flavour — adjust the maple syrup or honey accordingly, and check for allergens including soy and nuts.
  • For extra richness: Fold in 1/2 cup of whipped cream or whipped coconut cream after beating to add volume and a luxuriously silky finish.
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