This Dark Chocolate Protein Mousse is proof that dessert can feel indulgent and nourishing at the same time. It’s rich, creamy, deeply chocolatey, and naturally sweetened. This means no added refined sugar and a 16 g protein boost (per serving) thanks to Greek yogurt.
Instead of relying on heavy amounts of cream or sugar, this mousse gets its silky texture from a combination of Greek yogurt, cashew butter, dark chocolate, and lightly whipped cream. The result is a dessert that feels rich and luxurious, but won’t leave you feeling weighed down after. Top it with whipped cream to further balance that rich, silky texture.
It’s the kind of recipe that works just as well for a weeknight treat as it does for a dinner party dessert. It is elegant, simple, and quietly impressive.
Why you’ll love this recipe!
What ingredients do I need?
- Greek Yogurt: Adds protein, tang, and structure while keeping the mousse light and creamy.
- Cream Cheese: Balances the yogurt’s tang and adds richness without overpowering the chocolate.
- Vanilla Bean Paste: Enhances the chocolate flavor and adds warmth and depth.
- Honey: Naturally sweetens the mousse without refined sugar.
- Cocoa Powder: Deepens the chocolate flavor and keeps the mousse rich and chocolate-forward.
- Dark Chocolate (70%): Provides structure, richness, and that classic mousse depth.
- Cashew Butter: Adds creaminess and healthy fats, helping the mousse set beautifully.
- Heavy Cream (Whipped): Folded in at the end for lightness and a true mousse texture.
Recipe Variations
- Espresso chocolate mousse: Increase the amount of espresso powder to 1 tsp
- Orange chocolate: Add ½ tsp orange zest
- Chocolate peanut butter: Swap cashew butter for peanut butter
Pro Tips
- Let the melted chocolate cool slightly before blending, otherwise it will firm up before being fully combined.
- Blend until completely smooth!
- Whip cream to soft peaks, not stiff, and fold in well.
- Chill at least 2–3 hours for best structure.
- Serve cold for the creamiest, most set texture.
- Serve with whipped cream. In my opinion it beautifully pairs with the rich, indulgent chocolate.
- If you plan to let the mousse firm up a little before proportioning it, cover the chocolate mousse with Saran Wrap so that it doesn’t create a film on top.
- Need more help on how to melt the chocolate? Check out my guide here.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Honey: Maple syrup will work
- Cashew butter: Almond butter works best; peanut butter will add stronger flavor
- Dark chocolate: Use semi-sweet for a sweeter mousse
Dietary Substitutions
- Gluten free: Naturally gluten free
- Lower fat: Use 2% Greek yogurt and reduce whipped cream slightly
- Higher protein: Add 1–2 tbsp protein powder (unflavored or chocolate)
Leftovers and Storage
- Store covered in the refrigerator for up to 4 days.
- Serve cold for best texture.
But, I Still Have A Few Questions…
Is this mousse actually healthy?
Yes, it’s higher in protein, naturally sweetened, and lower in sugar than traditional mousse.
How much protein is really in this?
Well, it depends on the serving. If you portion this into 6 servings then there is about 16-17g of protein per serving. If you portion into 8 servings, then there is about 12-13g of protein per serving. Which in my opinion is awesome for a indulgent chocolate dessert!
Does it taste like yogurt?
In my opinion, not really. The chocolate and cashew butter balance the yogurt beautifully. However if you are very sensitive to the tang of greek yogurt then you might get a little yogurt flavor breaking through.
Can I make this ahead of time?
Absolutely. It’s even better after chilling overnight.
Why does it need to chill?
Chilling allows the chocolate and fats to fully set for the best mousse texture.
Can I freeze it?
Yes. You can freeze this for a firmer, ice cream like texture.
Why isn’t my mousse firming up?
If your mousse feels soft or loose, don’t worry, this usually comes down to temperature or timing.
Try this first:
- Chill the mousse for a full 3–4 hours, or overnight if possible
- Make sure it’s fully cold before judging the texture
If it’s still too soft after chilling:
- The whipped cream may have been folded in too gently
- Or the chocolate may have been too warm when blended
The good news though, the flavor will still be delicious, even if the texture is slightly softer! It will be more of a creamy chocolate dessert than a firm mousse.
My whipped cream isn’t evenly incorporated. What should I do?
This happens sometimes, especially if the base mixture is very thick.
Easy fix:
Add the entire mixture back to a blender or food processor and blend until completely smooth.
- You’ll lose a little of the airy, mousse-like lightness
- But the texture will still be rich, creamy, and amazing
Think of it as a silky chocolate cream instead of a classic mousse zero waste.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Dark Chocolate Protein Mousse
Ingredients
- 16 oz plain Greek yogurt 2% or whole milk recommended
- 2 oz cream cheese softened
- ½ cup creamy cashew butter
- 2 tsp vanilla bean paste or vanilla extract
- 2 tbsp honey
- 3 tbsp cocoa powder
- 1/2 tsp espresso powder optional
- 8 oz dark chocolate about 70%, melted and slightly cooled
- Pinch of salt
- ½ cup heavy cream whipped to soft peaks
Instructions
- Add Greek yogurt, cream cheese, cashew butter, vanilla, honey, cocoa powder, espresso powder, melted dark chocolate, and salt to a blender or food processor.
- Blend until completely smooth, thick, and glossy, scraping down the sides as needed.
- Transfer the chocolate mixture to a large mixing bowl.
- Gently fold in the whipped cream until fully incorporated, being careful not to deflate the mousse.
- Portion into 6–8 small jars or ramekins.
- Refrigerate for at least 2–3 hours, or until chilled and set.
- Serve cold, optionally topped with whipped cream or shaved dark chocolate.
Notes
Healthy Chocolate Mousse | High Protein Chocolate Dessert | No Refined Sugar Dessert | Refined Sugar Free Dessert | Dark chocolate Mousse Recipe | Dark Chocolate Recipe } Greek Yogurt Chocolate Mousse | Healthy No Bake Dessert | No Bake Chocolate Mousse | Silky Chocolate Mousse | Rich and Indulgent Chocolate Mousse | Easy Chocolate Dessert Recipe | Easy Chocolate Mousse | Chocolate Lovers Recipe
How long can this last in fridge?
Covered, up to 4 days! 🙂
Would almond butter work?
It should! May just have a strong nutty flavor! 🙂
Apologies- I see the substitution options listed!
No worries!
Hi! Can I use chocolate chips instead of the dark chocolate?
Yes! You absolutely can!