Pistachio Chocolate Protein Mousse
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Pistachio Chocolate Protein Mousse Jars have a thick and creamy chocolate protein mousse, topped with an easy homemade pistachio butter, and a silky smooth chocolate ganache coating
Each bite feels like pure indulgence!
You’d never know these mousse jars are gluten free, refined sugar free, and protein packed!
I used my favorite high quality and clean ingredient chocolate protein powder in the base from Just Ingredients. No artificial flavors, gums, or questionable ingredients. Use code ColleenF10 to save site-wide
The chocolate and pistachio combination tastes so incredibly decadent!
Why You’ll Love These Pistachio Chocolate Protein Mousse
- They’re protein packed
- They’re gluten free & refined sugar free
- They take just minutes to make
- They’re macro balanced making them a great grab and go breakfast option
Key Ingredients
- Cottage Cheese – it does not matter if you like cottage cheese or not! Once blended until smooth the chunky texture is gone. When blended with a fat source, like the nut butter, and the added thickness from the protein powder, this mousse gets incredibly thick and creamy, and thickens even more overnight! Use full fat for the creamiest ice cream texture
- Chocolate Protein Powder – the flavor is unbelievable! It tastes so smooth and creamy, and adds a boost of protein as well as delicious flavor. My code colleenF10 saves you sitewide off my favorite clean ingredient protein powder from Just Ingredients
- Pure maple syrup – adds sweet without adding refined table sugar. Pure maple syrup (not pancake syrup) is lower glycemic index than white sugar, so it’s easier on your blood sugar
- Pistachios – I prefer unsalted raw pistachios, that way, I can add salt to my liking. Roasted and salted pistachios tend to taste overly salty in a sweet recipe like this
How to Make Pistachio Chocolate Protein Mousse
- Blend mousse ingredients together until smooth, scraping down the sides as needed
- Pour into 4 jars (linked in the notes) overtop crushed chocolate cookies (simple mills) if desired
- refrigerate at least 3 hours for optimal thick creaminess
- If making your own homemade pistachio butter use a food processor to process the nuts about 5 minutes, with about 1 tbsp refined coconut oil. Scrape the sides down every minute or so. It will be powdery then will turn creamy before you know it
- For the ganache, melt chocolate and combine with coconut cream (just the thick white part from the can)
- Drizzle ~1 tbsp pistachio butter & a drizzle of chocolate ganache on top of your set mousse, and sprinkle with crushed pistachios
- Enjoy!
- You can store them with the pistachio butter and ganache in place
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Cottage Cheese – while this is the base of the recipe, you can make a thick and creamy vegan mousse by using coconut cream and a plant based protein powder
- Chocolate protein powder – you can omit this and simply add 2 tbsp of cocoa powder for the chocolate taste
- Medjool Date syrup – can easily be subbed for pure maple syrup or sugar free syrup
If you make this Pistachio Chocolate Protein Mousse I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 16 oz Cottage Cheese
- 1/3 cup Chocolate Protein Powder
- 1 Tbsp Cocoa Powder
- 3 Tbsp Medjool Date Syrup Or pure maple syrup
- 1 tsp Pure Vanilla Extract
Toppings
- 1/4 cup Pistachio Butter
Ganache
- 1/4 cup Dark Chocolate Chips
- 2 Tbsp Coconut Cream
Instructions
- Blend mousse ingredients together until smooth, scraping down the sides as needed
- Pour into 4 jars (linked in the notes) overtop crushed chocolate cookies (simple mills) if desired
- refrigerate at least 3 hours for optimal thick creaminess
- If making your own homemade pistachio butter use a food processor to process the nuts about 5 minutes, with about 1 tbsp refined coconut oil. Scrape the sides down every minute or so. It will be powdery then will turn creamy before you know it
- For the ganache, melt chocolate and combine with coconut cream (just the thick white part from the can)
- Drizzle ~1 tbsp pistachio butter & a drizzle of chocolate ganache on top of your set mousse, and sprinkle with crushed pistachios
- Enjoy!
- You can store them with the pistachio butter and ganache in place
Notes
THESE are the storage jars I use for my cottage cheese mousse recipes!
Nutrition
Calories: 314kcal | Carbohydrates: 26g | Protein: 24g | Fat: 14g | Saturated Fat: 5g