Chocolate Mousse Protein Truffles
Prep time
Total time
Makes 6 truffles.
Truffle filling:
Chocolate coating:
  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.
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.
Nutrition Information
Serving size: 1 truffle Calories: 78 Fat: 4g Carbohydrates: 3g Sugar: 1g Fiber: 1g Protein: 8g
Recipe by Andréa's Protein Cakery at