Free Delivery Over £30 ONLY IN UK

Dark Chocolate Protein Fluff Cups

A crisp dark-chocolate shell filled with a light and creamy peanut-butter yoghurt mousse.

Ingredients:

For the dark-chocolate shells

200 g dark chocolate, ideally 70–85% cocoa
1 teaspoon coconut oil, optional, to help the chocolate spread smoothly

For the fluffy protein filling

400 g full-fat Greek yoghurt, ideally around 5% fat
80 g smooth natural peanut butter
40 g Zinzino LeanShake, preferably vanilla or chocolate flavour or any other protein powder
My favourite: https://nutritional-balance.com/product/leanshake-vanilla-portion-pack/
100 ml whipping or double cream
1 scoop prebiotic fibre
My favourite: https://nutritional-balance.com/product/zinobiotic-180g/
1 teaspoon vanilla extract
A small pinch of sea salt
1–2 tablespoons full-fat milk, only if the mixture is too thick
1–2 teaspoons honey or maple syrup, optional

Equipment

12 small silicone muffin moulds
An electric whisk
A teaspoon or small pastry brush

Instructions:

Break the dark chocolate into a heatproof bowl and melt it gently over a saucepan of simmering water. Alternatively, melt it in the microwave in short intervals, stirring regularly. Add the coconut oil, if using, and stir until smooth.
Spoon a little melted chocolate into each silicone mould. Use the back of a teaspoon or a small pastry brush to spread the chocolate evenly across the bottom and up the sides.
Refrigerate the moulds for approximately 10 minutes, or until the chocolate has set.
Check the shells and apply a second thin coating to any areas that look delicate, particularly around the upper edges. Return them to the refrigerator until completely firm.
Place the full-fat Greek yoghurt, peanut butter, Protein powder , Prebiotic fibers, vanilla and sea salt in a mixing bowl.
Whisk until smooth and creamy. If the filling is too thick, add one tablespoon of full-fat milk at a time.
Taste the mixture before adding honey or maple syrup, as dark chocolate may provide enough sweetness.
In a separate bowl, whip the cream until soft peaks form. Do not overwhip it.
Gently fold the whipped cream into the yoghurt mixture. This creates the light, airy and fluffy texture.
Divide the filling evenly between the 12 chocolate shells, leaving a little space at the top.
Cover each cup with the remaining melted chocolate. Spread it gently to the edges to seal the filling inside.
Refrigerate for at least two hours, or until completely firm.
Carefully peel away the silicone moulds and serve the cups chilled.

Store them in a covered container in the refrigerator and enjoy within three days. They are best refrigerated rather than frozen, as freezing can make the yoghurt filling too firm.

Makes 12 small cups

Nutritional Highlights:

These chocolate cups are a genuine dessert, but they also provide protein, prebiotic fibre and satisfying fats.

Full-fat Greek yoghurt and protein powder contributes to maintaining muscle mass and normal bones. This is particularly important during perimenopause and menopause, when supporting our muscles and bones becomes an essential part of healthy ageing.

Full-fat Greek yoghurt also creates a naturally creamy texture, while natural peanut butter contributes additional protein, vitamin E

Prebiotic fibre feeds beneficial gut bacteria, supports digestive health and helps increase the overall fibre content of the dessert.

Dark chocolate contains naturally occurring cocoa polyphenols. Choosing chocolate containing 70–85% cocoa provides an intense chocolate flavour and generally contains less sugar than milk chocolate.

The whipped cream creates the light, mousse-like centre. Healthy eating does not mean removing every enjoyable ingredient or being frightened of fat, chocolate or calories. It means considering nutritional quality, balance and portion size.

At approximately 220 calories per small cup, this is a satisfying, portion-controlled dessert that combines chocolate and enjoyment with protein, prebiotic fibre and nourishing fats.