Ingredients

1 scoop Chocolate Fudge All-in-One Shake

155 g + 15 g 70% cocoa confectioners chocolate

1 tsp. unsalted butter

4 large eggs

1/4 tsp. cream of tartar

2/3 cup whipping cream

1/3 cup high-protein Greek yogurt

Instructions

1. Carefully crack your eggs into a medium-sized bowl. Separate your yolks using your hands, and transfer them to another medium-sized bowl.

2. Roughly chop 155 g of confectioners chocolate into small pieces and transfer it to a microwave-safe bowl. Add your butter to the bowl, and microwave in 30 second intervals (stirring every 30 seconds), until the chocolate has fully melted.

3. While your chocolate is melting, use a hand mixer and beat your yolks for 30 seconds, or until they are frothy and roughly double their original volume. Thoroughly clean the whisk attachment when finished, then beat your egg whites + cream of tartar until you have “firm” peaks (not quite stiff peaks—your whites should flop over slightly). Set both your yolks and whites aside temporarily.

4. Clean your whisk attachment once more. Add your whipping cream, Greek yogurt and 1 scoop of Chocolate Fudge All-in-One Shake to a large mixing bowl, and beat until combined with your hand mixer. To this mix, you can add your yolks and mix until combined. Next, add your melted chocolate, and using a spatula, fold it in to combine. Lastly, adding 1/3 of your whites at a time, fold them in gently, trying your best not to deflate the whites while doing so. Once your mousse is mixed enough, with no visible streaks, divide it between 4 small ramekins. Set in the fridge, wrapped with plastic wrap, for at least 6 hours, or ideally overnight.

5. When ready to serve, top with some freshly grated chocolate (the 15 g you set aside), and enjoy! The mousse is best enjoyed after tempering for 20–30 minutes at room temperature.

Garnishes (optional)

Freshly grated chocolate

To Serve

Let the mousse sit at room temperature for 20–30 minutes before serving for best texture.