Low-Cal Chocolate Raspberry Protein Mousse (Valentine’s Treat)

This mousse tastes like a fancy dessert but keeps things light and balanced. It’s rich with chocolate, bright with fresh raspberries, and fluffy enough to feel special without weighing you down. You’ll only need a handful of ingredients and about 10 minutes of hands-on time.

It sets quickly in the fridge and looks beautiful in a small glass or ramekin. Perfect for Valentine’s Day, date night, or a solo treat that won’t derail your goals.

What Makes This Recipe So Good

• High protein, low calorie: Each serving packs satisfying protein with a fraction of the calories of traditional mousse.
• Silky texture without heavy cream: Using Greek yogurt and a bit of gelatin (or agar) gives that classic mousse feel.
• Bold chocolate flavor: Cocoa powder and a touch of dark chocolate make it feel decadent.
• Fresh raspberry lift: Real berries add tartness and color without tons of added sugar.
• Make-ahead friendly: Chill it a few hours before serving, and it’s ready when you are.

Ingredients

• 1 cup fresh raspberries (plus extra for garnish)
• 2–3 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or stevia blend), to taste
• 1 tablespoon unsweetened cocoa powder
• 1/2 ounce (about 14 g) dark chocolate, finely chopped
• 2/3 cup nonfat plain Greek yogurt
• 1 scoop (25–30 g) chocolate or vanilla whey protein powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon unflavored powdered gelatin (or 1 teaspoon agar-agar powder for a vegetarian option)
• 3 tablespoons cold water (for blooming the gelatin)
• Optional: a few drops almond extract or 1 teaspoon espresso powder for deeper chocolate flavor

Step-by-Step Instructions

1. Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water. Let it sit 5 minutes to absorb.
2. Warm and dissolve: Microwave the bloomed gelatin for 10–15 seconds until fully melted (or warm gently on the stove).

   Set aside to cool slightly.

3. Mash the raspberries: In a medium bowl, lightly mash the raspberries with 1 tablespoon sweetener. You want a saucy texture with some chunks left.
4. Mix the chocolate base: In another bowl, whisk Greek yogurt, protein powder, cocoa powder, remaining sweetener, vanilla, and salt until smooth. If using, add espresso powder or almond extract.
5. Melt the chocolate: Microwave the chopped dark chocolate in 15-second bursts, stirring between, until just melted and glossy.
6. Combine: Whisk the melted chocolate into the yogurt mixture until fully blended.
7. Add gelatin: While whisking, slowly stream the melted gelatin into the chocolate-yogurt mixture.

   Whisk until smooth and slightly thickened.

8. Fold in raspberries: Gently fold in the mashed raspberries, leaving pretty streaks or fully mixing—your call.
9. Chill: Spoon into 4 small glasses or ramekins. Refrigerate for at least 1 hour, or until set and mousse-like.
10. Serve: Top with extra raspberries. For a glossy finish, dust with a touch of cocoa or shave a little dark chocolate on top.

Keeping It Fresh

• Refrigeration: Cover and store in the fridge for up to 3 days.

  The texture may firm slightly over time.

• No freezing: Freezing can cause separation and graininess once thawed.
• Garnish later: Add fresh berries right before serving to keep them bright and juicy.

Health Benefits

• Protein-packed: Greek yogurt and whey help with fullness and muscle recovery.
• Lower in sugar: Using a zero-calorie sweetener keeps calories in check without losing sweetness.
• Antioxidants: Cocoa and raspberries bring polyphenols that support overall wellness.
• Light on fat: No heavy cream, but still creamy and satisfying.

What Not to Do

• Don’t skip blooming the gelatin: If it doesn’t hydrate, it won’t set properly.
• Don’t add hot gelatin directly to cold yogurt without whisking: You’ll get rubbery threads. Stream it in while whisking.
• Don’t overheat the chocolate: Burnt chocolate turns grainy and bitter. Melt gently.
• Don’t use super watery yogurt: Excess liquid leads to a loose mousse.

  Stick to Greek yogurt.

Alternatives

• Vegetarian set: Swap gelatin for 1 teaspoon agar-agar powder. Bloom in water, then simmer 1–2 minutes to activate before whisking in.
• Dairy-free: Use a thick, unsweetened coconut yogurt and a plant-based protein powder. You may need 1–2 extra teaspoons of gelatin or agar for a firm set.
• No-added-sugar chocolate: Use sugar-free dark chocolate or skip the melted chocolate and add 1 extra teaspoon cocoa powder.
• Berry swap: Strawberries or cherries work well.

  If using frozen fruit, thaw and drain first.

• Flavor twist: Add orange zest, a splash of raspberry extract, or a pinch of cinnamon for a unique spin.

FAQ

Can I make this without gelatin?

Yes. Use 1 teaspoon agar-agar powder instead. Bloom it in water, then simmer briefly to activate.

The set will be a little firmer and less airy but still delicious.

What protein powder works best?

Whey protein blends well and gives a smooth texture. If using plant-based powder, choose a fine, neutral blend and add a splash of milk if it’s too thick.

How sweet should it be?

Taste as you go. Start with 2 tablespoons sweetener and adjust to preference.

Raspberries add tartness, so a little extra sweetener can balance the flavor.

Can I use cocoa only and skip the dark chocolate?

You can. Increase cocoa by 1 teaspoon and add a pinch more sweetener. The flavor will be slightly less rich but still chocolatey.

How do I make it extra airy?

Fold in 2–3 tablespoons of light whipped topping or whipped aquafaba just before chilling.

This will lighten the texture but may slightly reduce protein per serving.

In Conclusion

This Low-Cal Chocolate Raspberry Protein Mousse brings all the romance and none of the heaviness. It’s quick to make, easy to customize, and tastes like a treat from a fancy dessert menu. Keep it simple with fresh berries, or dress it up with shaved chocolate.

However you serve it, it’s a sweet way to show a little love—without going overboard on calories.

Low-Cal Chocolate Raspberry Protein Mousse (Valentine’s Treat) - Light, Creamy, and High-Protein

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 4 servings

Ingredients

  

• 1 cup fresh raspberries (plus extra for garnish)
• 2–3 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or stevia blend), to taste
• 1 tablespoon unsweetened cocoa powder
• 1/2 ounce (about 14 g) dark chocolate, finely chopped
• 2/3 cup nonfat plain Greek yogurt
• 1 scoop (25–30 g) chocolate or vanilla whey protein powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 teaspoon unflavored powdered gelatin (or 1 teaspoon agar-agar powder for a vegetarian option)
• 3 tablespoons cold water (for blooming the gelatin)
• Optional: a few drops almond extract or 1 teaspoon espresso powder for deeper chocolate flavor

Instructions

 

• Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water. Let it sit 5 minutes to absorb.
• Warm and dissolve: Microwave the bloomed gelatin for 10–15 seconds until fully melted (or warm gently on the stove).Set aside to cool slightly.
• Mash the raspberries: In a medium bowl, lightly mash the raspberries with 1 tablespoon sweetener. You want a saucy texture with some chunks left.
• Mix the chocolate base: In another bowl, whisk Greek yogurt, protein powder, cocoa powder, remaining sweetener, vanilla, and salt until smooth. If using, add espresso powder or almond extract.
• Melt the chocolate: Microwave the chopped dark chocolate in 15-second bursts, stirring between, until just melted and glossy.
• Combine: Whisk the melted chocolate into the yogurt mixture until fully blended.
• Add gelatin: While whisking, slowly stream the melted gelatin into the chocolate-yogurt mixture.Whisk until smooth and slightly thickened.
• Fold in raspberries: Gently fold in the mashed raspberries, leaving pretty streaks or fully mixing—your call.
• Chill: Spoon into 4 small glasses or ramekins. Refrigerate for at least 1 hour, or until set and mousse-like.
• Serve: Top with extra raspberries. For a glossy finish, dust with a touch of cocoa or shave a little dark chocolate on top.