Brazza™ Chocolate Mousse

Two glasses of chocolate mousse with pistachios on a marble surface with spoons and pistachios around.

Ingredient List (6 servings)

Ingredient
Metric
U.S. measure
Purpose
Dark chocolate (70 %) 200 g 7 oz Flavor base
Large eggs, separated 6 — Yolks enrich; whites aerate
Whey-protein isolate (unflavored) 30 g ≈ ¼ cup, level Replaces sugar bulk
Inulin 35 g ¼ cup, lightly packed Texture & healthy prebiotic fiber
Brazza™ drops 2 mL ≈ 2 dropperfuls Equal to 60 g sugar
Cream of tartar 0.5 g pinch Stabilizes foam
Vanilla extract 2 mL ½ tsp Rounds flavor
Fine sea salt pinch — Balances chocolate

Per serving: 247 kcal · 17 g fat · 11 g carb · 6 g fiber · 6 g extra protein (total ≈ 15 g)

Procedure

Icon 1
Prep the chocolate base
  • Chop chocolate; melt gently over a bain-marie (or 50 % microwave bursts).
  • When fully melted, whisk in the egg yolks, vanilla, and 1 dropperful Brazza™ drops. Set aside to cool to body-temperature (≈ 37 °C / 99 °F).
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Dry-blend the powders
  • Whisk whey with inulin so it disperses evenly and won’t clump in the foam.
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Whip the egg whites
  • Beat to soft peaks, add the cream of tartar, 1 dropperful Brazza drops, then gradually rain in the whey + inulin mixture (exactly as you would superfine sugar).
  • Continue to stiff peaks—whey slightly strengthens the foam but remains invisible in the final texture.
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Fold and chill
  • Temper one-third of the meringue into the chocolate base, then fold in the rest, portion, and chill 2 h to set.

Why This Works

Sweetness & flavor Brazza™ provides all the traditional sweetness
Texture Slightly creamier/firmer body than traditional mousse; same aeration
Macros +6 g protein (15 g total) / serving

Tips for Best Results

  • Choose a fast-dissolving isolate. Microfiltered or instant whey disperses without grit and has almost no lactose, keeping carbs low.
  • Avoid flavored proteins. Added sweeteners or gums can thicken too much and muddle the Brazza™—chocolate balance.
  • Watch viscosity. If the finished base seems very thick before folding in the whites, thin with 1–2 Tbsp warm espresso or water.

With this, you get a zero-sugar, clean-sweet profile while turning dessert into a legitimate post-workout treat—no chalky taste, no glycemic spike. Enjoy!