Creamy chocolate mousse with tangy raspberry jam in a dark chocolate shell. A simple yet flavorful dessert that impresses with its textures. Makes 8 cups.
1: Add a spoonful of raspberry jam into a silicone muffin tray and set aside in the freezer to set.
2: Make chocolate mousse by whisking together coconut cream, protein powder, and cacao powder until smooth and thick.
3: Add chocolate mousse on top of set jam and put back in the freezer for a few hours until completely set.
4: Remove from molds and coat in melted dark chocolate.
5: Leave in the fridge for a few hours to allow the mousse to soften before eating.
