Two mousses in one glass: a rich chocolate layer on the bottom and a creamy, nutty pistachio layer on top. These chocolate pistachio mousse cups start from one protein mousse base made with Greek yogurt, Neufchâtel and whey, split in two and flavored separately.
They are sugar-free and sweetened with powdered allulose. Each of the 8 cups has about 137 calories, 10g protein and 4g net carbs.
There is no cooking. Mix, layer and let the fridge set them softly in 3 hours.
Why You’ll Love These Chocolate Pistachio Mousse Cups
- Two flavors, one base. One protein mousse becomes chocolate and pistachio.
- 10g protein per cup. Greek yogurt and whey isolate do the work.
- Real pistachios. Finely ground nuts give a true pistachio flavor and color.
- No bake. Ready to chill in about 20 minutes.
Ingredient Notes
Mousse base. Four ounces of Philadelphia Neufchâtel, 1½ cups of FAGE Total 0% Greek yogurt and 1 scoop of Isopure Zero Carb unflavored whey isolate make the creamy, high-protein base of these chocolate pistachio mousse cups.
Whipped cream. A quarter cup of cold Land O Lakes heavy whipping cream, whipped to soft peaks and folded in, turns the base into a light mousse.
Cocoa and pistachios. A quarter cup of HERSHEY’S unsweetened cocoa flavors the chocolate half, and about ⅓ cup of unsalted shelled pistachios flavors the pistachio half and the topping. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. About ⅓ cup of powdered allulose sweetens both layers smoothly. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pistachios and Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Chocolate Pistachio Mousse Cups
You need eight clear 4-fl-oz dessert glasses, a food processor, an electric mixer, bowls and a spatula. Prep takes about 20 minutes, there is no cooking, and the cups chill for 3 hours.
Prepare the pistachios
Step 1. Grind 35g of the pistachios until very fine. Chop the remaining 5g for the topping.
Make the mousse base
Step 2. Beat the Neufchâtel with the powdered allulose until smooth.
Step 3. Gradually mix in the Greek yogurt and vanilla.
Step 4. Add the whey in small portions, mixing until smooth.
Step 5. Separately whip the cold cream to soft peaks and fold it gently into the cheesecake mixture.
Step 6. Divide the mousse base equally between two bowls.
Flavor the two layers
Step 7. Mix the cocoa with 2 tablespoons of one portion until smooth, then fold it into the rest of that portion.
Step 8. Blend the ground pistachios with 3 tablespoons of the other portion until creamy, then fold it into the rest.
Layer and chill
Step 9. Divide the chocolate mousse among the glasses and smooth the tops.
Step 10. Spoon the pistachio mousse over the chocolate without swirling.
Step 11. Sprinkle with the reserved chopped pistachios.
Step 12. Cover and refrigerate the chocolate pistachio mousse cups for 3 hours, until softly set.
Success Tips for Chocolate Pistachio Mousse Cups
Grind the pistachios finely. The finer the nuts, the smoother the pistachio layer.
Add the whey gradually. Small additions keep the mousse smooth instead of chalky.
Fold the cream gently. Overmixing deflates the mousse.
Keep the layers distinct. Spoon the pistachio layer on gently so the two colors stay clean.
Serving Ideas
Serve them chilled after dinner, as a high-protein snack or on a party dessert table. A few extra chopped pistachios on top make them look even prettier.
More Sugar-Free Pistachio and Chocolate Desserts
For a bake, try my sugar-free pistachio cupcakes. For more chocolate protein, the sugar-free hot cocoa protein pudding is creamy and rich.
And for another spoon dessert, make the sugar-free cottage cheese chocolate mousse.
Storage
Cover and refrigerate the chocolate pistachio mousse cups for up to 3 days. Do not freeze them.
Chocolate Pistachio Mousse Cups FAQ
Can I use pistachio butter instead of whole pistachios?
Yes. Use the same weight of unsweetened pistachio butter and skip the grinding step.
Why is my pistachio layer gritty?
The nuts were not ground finely enough. Process them until they look like a fine, slightly damp powder.
Can I skip the whey protein?
Yes. The mousse will be a little softer and lower in protein, but still delicious.
How many chocolate pistachio mousse cups does this make?
The recipe makes 8 chocolate pistachio mousse cups in 4-fl-oz glasses.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Chocolatey, nutty and full of protein, these chocolate pistachio mousse cups are a little luxury you can enjoy any day.
Sugar-Free Chocolate Pistachio Protein Mousse Cups
Ingredients
Equipment
Method
- Grind 35g pistachios until very fine. Reserve remaining 5g, chopped, for topping.
- Beat Neufchâtel with powdered allulose until smooth.
- Gradually mix in Greek yogurt and vanilla.
- Add whey in small portions, mixing until smooth.
- Separately whip cold cream to soft peaks. Fold gently into cheesecake mixture.
- Divide mousse base into two equal bowls.
- Mix cocoa with 2 tbsp chocolate mousse base until smooth; fold into remaining chocolate portion.
- Blend ground pistachios with 3 tbsp pistachio mousse base until creamy. Fold into remaining pistachio portion.
- Divide chocolate mousse among glasses and smooth.
- Spoon pistachio mousse over chocolate without swirling.
- Sprinkle with reserved chopped pistachios.
- Cover and refrigerate 3 hours until softly set.
Notes
- Blend pistachios finely to minimize grittiness.
- Add whey gradually; fold cream gently.
- Keep chocolate and pistachio layers distinct.
- Refrigerate covered up to 3 days.