100g Isowhey chocolate protein powder
70g of dark chocolate cacao powder,sifted
1cup warm water
4 free-range egg white
¼ – ½ tsp. lemon juice
60g agave nectar
Mix the Isowhey chocolate protein power, dark chocolate powder and the warm water, together.
Whisk the egg whites and lemon juice in a large, bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
Add the agave and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage – the egg whites will start to collapse and separate into dry froth and runny liquid, and you’ll lose all the air that you’ve whisked in.
Fold the egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don’t over mix at this stage as you’ll knock out the air bubbles and the mousse will be dense.
Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hours, or until set.