If you're a fan of chocolate, mousse, and peanut-butter then this is the perfect dessert for you. Using The Protein Bread Muffin mix I made a firm chocolate tart base.
Then I mixed up the Caramel filling and topped with protein chocolate mousse.
This was so good, creamy and sweet with the just the right amount of crunch in the base. You know you're onto a winner when your mum (who thinks protein powder is dangerous) says this is one of the best desserts she's had.
Prepare Preheat a fan forced oven to 170°C. Grease your small cake tins and line with baking paper.
Mix pour 150g of the muffin mix into a large bowl along with the cocoa powder, Natvia sweetener and the optional protein powder. In a separate bowl, whisk together milk, egg, and maple syrup. Pour this wet mix into the dry mix and gently fold until combined.
Portion Using a spoon, portion mix into the cake tins.
Bake Place on the top shelf of your preheated oven, and bake for 12-15 minutes.***keep them in the cake tin.
Let the base's cool for 20 min but keep them in the cake tin as you'll need this to keep your other ingredients from spilling everywhere.
The optional chocolate chips will be richer; the version with the cocoa powder will be lower in fat.
If using the chocolate chips, carefully melt them before beginning. For both versions, combine all ingredients in a blender or food processor until completely smooth.
Use less milk for a thicker mousse and more for a thinner/creamier result. If using chocolate chips, use only 50 ml sweetener of choice and 1 tsp stevia. If only using cocoa powder, use the higher amount of sweetener.
Pour the mousse into the cake tin's (make sure they are cool first) the place in the fridge to set for 2-3 hours.
Once everything is set you can carefully remove the cake tins and serve.
(If you must, you can try mashing everything together without a blender. It just won’t be nearly as smooth.)