40gChocolate Protein Powder (sugarfree) 28 By Sam Wood
1tspvanilla
1tbscacao
Instructions
For the crackle base
Melt the chocolate
Add in remaining ingredients
Press in 6 silicone muffin moulds flattening with a spatula.
Refrigerate while you make the mousse layer.
For the mousse
Soften cream cheese for 15 seconds in the microwave
Add in remaining ingredients
Whisk until mousse like consistency.
Spoon equally on onto crackle base.
Refrigerate to set for a few hours in the freezer for best results, then pop them out to decorate with nuts & chocolate if desired
You can defrost to eat straight away, or refrigerate until you're ready so it maintains it's mousse-like consistency.
Notes
For best results freeze, pop out once frozen and decorate with optional nuts & dark chocolate if desired. Then keep in the refrigerator until you're ready to eat so they maintain their mousse-like consistency. Can be stored in the fridge for up to 5 days.