This 6-ingredient High Protein Chocolate Mousse with Hard Boiled Eggs is smooth, rich, and made with a surprising secret ingredient—hard boiled egg whites! Made from start to finish in just 20 minutes, it sets into the perfect creamy dessert packed with protein and naturally sweetened with maple syrup.
Jump to:
High Protein Chocolate Mousse with Hard Boiled Eggs
- Only 6 ingredients and a food processor stand between you and the creamiest chocolate mousse ever!
- This high-protein dessert gets its rich texture from hard-boiled egg whites (yes, really!) and coconut milk—blended smooth with melted chocolate and cocoa powder for that deep, fudgy flavor.
- Naturally gluten-free, healthy, dairy-free, and packed with protein.
If you love chocolate desserts, you will also love my Gluten Free Chocolate Cake, or even my Gluten Free Double Chocolate Chip Cookies!
Ingredients for High Protein Chocolate Mousse
- Hard Boiled Egg whites – They blend into the mousse seamlessly, adding a boost of protein without changing the flavor. (Save the yolks for a snack!)
- Coconut milk – Use full-fat canned coconut milk for a rich, creamy texture and subtle coconut flavor.
- Semi-sweet chocolate – Melted chopped chocolate bar brings deep chocolate flavor.
- Cocoa powder – I love using a dark, unsweetened cocoa powder.
- Maple syrup – A natural sweetener that keeps the mousse refined sugar-free.
- Vanilla extract – Adds depth and rounds out the flavors.
- Salt – Just a pinch enhances the chocolate and balances the sweetness.
- Optional: Top with fresh strawberries for a bright finish!
Instructions
Step 1: Place eggs into boiling water and boil for minutes.
Step 2: Remove eggs from the boiling water, run under cold water and peel the eggs.
Step 3: Slice eggs in half and scoop out the egg yolk. You can snack on them or save them for a different recipe!
Step 4: Melt the chocolate in a medium bowl in 20 second intervals in the microwave until fully melted. Be careful not to overheat it otherwise the chocolate can burn and become clumpy!
Step 5: Combine the cooked egg whites, melted chocolate, maple syrup, cocoa and salt in a food processor & blend for 2 minutes until super smooth. No egg lumps should remain.
Step 6: I like to pour the mousse mixture into a large glass measuring cup so it can easily be poured into serving glasses.
Step 7: Pour the mousse into individual glass glasses and refrigerate for 8 hours or overnight.
Step 8: Before serving, garnish the cups with fresh strawberries and mint if desired!
Chocolate Mousse Toppings
- Whipped cream
- Strawberries and mint
- Chocolate shavings
- Chopped walnuts, pecans, pistachios, or hazelnuts
Serving suggestion
While testing this recipe I realized this mousse is incredibly delicious served in parfait form! Layer small parfait glasses with crumbled gluten free brownie, vanilla ice cream, a scoop of High Protein Chocolate Mousse and fresh chopped strawberries.
Make ahead instructions
- You can prep the mousse up to 3 days before serving. Just add your toppings right before.
- I would not recommend freezing this mousse recipe.
Related recipes you may love
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
High Protein Chocolate Mousse with Hard Boiled Eggs
Ingredients
- 8 large eggs
- 4 ounces semi sweet chocolate chopped & melted
- 1 cup canned full fat coconut milk stirred then measured
- 2 tablespoons cocoa powder
- ⅓ cup maple syrup
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Fill a medium pot ¾ of the way with water and bring to a boil over high heat.
- Carefully lower in each egg and set a 9 minute timer. Let boil on medium-high heat.
- Drain the eggs right away and run under cold water.
- Peel the eggs, slice in half and remove the egg yolks. Save the egg yolks to enjoy as a snack for later!
- Place the egg whites into a food processor or blender with the remaining ingredients and blend for 2-3 minutes until smooth and no egg white chunks are visible. Scrape down the sides of the food processor as needed.
- Pour the mousse mixture into ramekins or glasses and set in the fridge for 8 hours or best overnight.
- Top with fresh strawberries if desired before serving
Comments
No Comments