High-Protein Chocolate Avocado Mousse
High-Protein Chocolate Avocado Mousse
Dark cocoa swirl in a ramekin – 5 minutes, one blender
This is avocado mousse, not cottage pudding. Ripe avocado, cocoa, and chocolate whey blend into a thick dark swirl you can peak with a spoon, like the ramekin in the photo. Five minutes. No sugar, no cooked custard.
Two servings. Blend until no green streaks remain.
Why you’ll love this ramekin
- 14g protein per serving – dessert that is not empty
- Only 6g net carbs – cocoa and allulose, no sugar
- About 5 minutes, one blender
- Dark cocoa swirl, like the photo
- Avocado for the cream, whey for the protein
- It chills for later cups
Health notes
- High protein: Chocolate whey plus a spoon of Greek yogurt.
- Low carb: Unsweetened cocoa and powdered allulose.
- Two servings: Macros are per ramekin, not the blender.
- Hard avocado stays chunky. Use one that yields to a gentle press.
Key element – ripe avocado only, and blend until no green streaks remain
Hard fruit never goes silky. Scoop ripe avocado, then blend with cocoa and whey until the mix is one dark color, like the photo. Extra liquid turns this into a shake. Two tablespoons of milk is enough. Stop as soon as it is smooth or it warms and slumps.
Ingredients
Mousse (2 servings)
- 1 large ripe avocado (about 200g flesh)
- 1 scoop (30g) chocolate whey protein
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp powdered allulose or monk fruit
- 2 Tbsp unsweetened almond milk or heavy cream
- 2 Tbsp thick Greek yogurt
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- No yogurt: Use 2 extra Tbsp cream. Protein drops a little.
- Vanilla whey: Swap chocolate whey. Add 1 extra Tbsp cocoa.
- Darker: Add 1 extra Tbsp cocoa. Taste, then sweeten if it goes bitter.
- No whey: Skip it. Protein drops. Add 3 extra Tbsp Greek yogurt.
Instructions
| 1 | Scoop. Halve a ripe avocado. Scoop the flesh into a blender. Discard the pit and skin. |
| 2 | Load. Add whey, cocoa, powdered sweetener, milk, yogurt, vanilla, and salt. Do not add extra liquid. |
| 3 | Blend. Blend 30 to 45 seconds, stopping once to scrape. It should look thick and dark, with no green streaks. |
| 4 | Check. A spoon should peak the top, like the ramekin in the photo. If it is thin, blend in 1 extra Tbsp cocoa. |
| 5 | Serve. Spoon into 2 ramekins. Eat now, or chill 20 minutes for a firmer swirl. Two servings. |
Pro tips
- Ripe fruit only. Hard avocado stays chunky no matter how long you blend.
- Blend until no green streaks remain. That is how cocoa covers the avocado.
- Powder the sweetener first. Crystals stay crunchy in the mousse.
- Two Tbsp liquid only. Extra milk turns this into a shake.
- A pinch of salt makes the chocolate taste darker, not salty.
Nutrition
| Nutrient | Per serving (1 of 2) |
|---|---|
| Calories | 180 |
| Protein | 14g |
| Net carbohydrates | 6g |
| Total carbohydrates | 10g |
| Fiber | 4g |
| Total fat | 11g |
| Sodium | 140mg |
Estimates with one ripe avocado, chocolate whey, and unsweetened cocoa. Sugar will raise carbs.
Variations
Espresso
Add 1 tsp instant espresso with the cocoa.
Mint
Add 1/4 tsp peppermint extract with the vanilla.
Peanut butter
Blend in 1 Tbsp natural peanut butter. Macros go up a little.
Cups
Divide into 2 small ramekins and chill. Same mix, plated like the photo.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft swirl | Best right after you blend |
| Refrigerator | Up to 2 days | Press paper on the surface so it does not brown |
| Freezer | Up to 1 week | Sit 10 minutes on the counter, then scoop |
FAQ
Test your knowledge
5 quick questions about this ramekin
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in a batch?
4. When is the blend done?
5. What kind of avocado do you use?
