Prot: 8 g, Carbs: 3 g, Fat: 4 g, Cal: 78 (per truffle)

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The light chocolatey taste of Isopure’s natural chocolate whey gives these protein truffles the taste of chocolate mousse. So, Chocolate Mousse Protein Truffles!

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The team at Isopure was kind enough to send over some of their whey protein powders, and I’ve been enjoying this one very much. Isopure tends to be lower in carbs than other whey proteins, so it can come in handy when you’re trying to hit your macros! And it has a great, light chocolate flavor. Perfect for Chocolate Mousse Protein Truffles!

I used raw cacao butter to make the chocolate coating and the drizzle. It holds up better than coconut oil in warmer temperatures, and has a more authentic chocolate taste. And I used this drizzle spoon, which I suppose works even better when it’s a smooth chocolate (without whey).

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Give these a try! Make yourself some delicious Chocolate Mousse Protein Truffles!

***Also, in case you haven’t seen on my social media, I’m going to be giving a FREE workshop at the Vitamin Shoppe in Little Falls, NJ on Saturday 8/15. Hands on, take home treats! All-natural, gluten-free, with vegan options. Message me to sign up! :)

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Chocolate Mousse Protein Truffles
 
Author: 
Nutrition Information
  • Serving size: 1 truffle
  • Calories: 78
  • Fat: 4g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 8g
Prep time: 
Total time: 
Makes 6 truffles.
Ingredients
Truffle filling:
Chocolate coating:
Drizzle:
Instructions
  1. Mix whey protein, stevia, and almond milk until combined.
  2. Add just enough coconut flour to make it a dough that can be shaped (not too sticky, not too dry), up to 2 tablespoons. (Start with one tablespoon and add by the teaspoon.)
  3. Shape dough into 6 balls, and set on a parchment-lined tray.
  4. Set tray in freezer to cool truffles while you mix the chocolate coating.
  5. Remove truffles from freezer, and use a fork to dip each in the chocolate. Set back on parchment, and place back in the freezer for a few minutes to set the chocolate.
  6. If you have more chocolate coating (depending on how warm/thin it is), repeat the last step.
  7. Mix drizzle ingredients.
  8. Remove truffles from freezer, and apply the whey drizzle. Freeze again for a few minutes to set.
  9. Enjoy! Store extras in the refrigerator.
Notes
Measure the cacao butter in grams before melting, rather than with a tablespoon after melting.

A note about substitutions: To make these with casein or pea protein, use less coconut flour and more liquid. You may also need a sticky ingredient (like agave, honey, or nut butter) to hold it all together. I wouldn't recommend other protein substitutions. Coconut oil can substitute the cacao butter, but it melts quicker at warm room temperatures.