This Chocolate Collagen Mousse is rich, creamy, and full of chocolatey goodness while delivering the benefits of ProPlenish Marine Collagen. Plus, it’s a great way to use up those Easter egg leftovers in a delicious and skin-nourishing way!
1 1/2 cups heavy cream (or coconut cream for a dairy-free option)
2 serves ProPlenish Marine Collagen powder (unflavoured)
4-6 leftover Easter eggs (dark or milk chocolate, depending on your preference)
1/4 cup powdered sugar (or sweetener of your choice, adjust to taste)
1 teaspoon vanilla extract
A pinch of sea salt (optional, for balance)
Melt the Chocolate for Your Collagen Mousse
Chop up the leftover Easter eggs into smaller pieces. In a heatproof bowl, melt the chocolate over a double boiler or in the microwave (heat in 20-30 second intervals, stirring in between) until smooth.
Whip the Cream
In a separate mixing bowl, whip the heavy cream (or coconut cream) using a hand mixer or stand mixer until stiff peaks form. This will give the mousse its light and airy texture.
Add Collagen and Sweetener
Once the chocolate has melted and cooled slightly, add the ProPlenish Marine Collagen powder to the chocolate and stir until fully dissolved. If using powdered sugar, add it to the cream before whipping, or gently fold it in with the chocolate mixture afterward.
Combine Chocolate and Whipped Cream
Gently fold the melted chocolate and collagen mixture into the whipped cream, being careful not to deflate the cream too much. This will ensure a light, fluffy mousse.
Chill the Mousse
Spoon the mousse into individual serving glasses or bowls. For extra texture, you can sprinkle small bits of leftover Easter egg pieces on top of each serving. Refrigerate the mousse for at least 1-2 hours, or until it’s firm and chilled.
Serve and Enjoy Your Chocolate Collagen Mousse
Once set, top with extra chocolate shavings, crushed Easter egg pieces, or a sprinkle of sea salt. This high-protein chocolate mousse with collagen is the perfect way to indulge and nourish your skin from within.
