Protein Strawberry Creams
100g high quality chocolate (I use 90% cocoa)
you will also need a silicone chocolate mould
Place the silicone mould in the freezer.
Mix the protein powder with a touch of water to make a very thick paste.
Melt the chocolate over a pan of hot water. Spoon a small amount into the chilled silicone mould and spread the chocolate round the sides by tipping the mould so the chocolate coats the inside.
Place this in the freezer for a few minutes to set.
Remove from the freezer and press a small amount of the filling into each mould. Leave a small gap at the top.
Fill the gap with a little more melted chocolate and return to the freezer or fridge. Allow your chocolates to fully chill before attempting to press them out of the mould.
If you like the look of these ideas, why not check out more of Protein Chef’s recipes by following the links below