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The ultimate chocolate fix that fits your macros!
Bloom your gelatin in a little cold water, about one-two tablespoons. In a separate bowl heat enough water to mix the gelatin in. I do 2-3 tablespoons water and microwave it for 40-50 second. Whisk gelatin and water until dissolved, let it cool until it reaches room temperature.
Add greek yogurt, sugar to taste, cocoa, and gelatin into a mixing bowl. Mix well with an electric mixer, for about for 2-4 minutes. You want to whip as much air as possible into the mousse.
Pour into a 2-cup sized container and let cool in the fridge for 1-2 hours.
Stays well in the fridge for up to 36 hours.
Blooming helps completely dissolve the gelatin.