big dog mousse for my doggies

Let’s get straight down to business.

Behold…

My (Kind Of) Healthy and Super Yum Chocolate Mousse For The Doggies

To be clear, it’s not some whack protein powder sludge we’re making. It's not a weird gym-bro dessert — I just love mousse, and I knew it didn’t have to be an absolute calorie bomb that you can only eat once in a blue moon.

With that said, all the cream and sugar and shocking quantities of chocolate do kinda make a bloody good mousse. Since we’re making something a little more balanced, balance your expectations.

If you want mousse-mousse? Just make mousse.

But if you want something pretty damn good for pretty damn good macros, this might be up your alley.

Shall we?

Recipe details

Serves 10 (or one Frank)
Prep time Five minutes
Cook time Twenty minutes
Cool time Six hours

Nutrition breakdown

Calories 142
Protein 7g
Fat 6g
Carbohydrate 18g
Fibre 4g

Ingredients you’ll need…

180g oat flour
I just blend oats until fine in my blender.

300ml low fat milk
Or 30g skim milk powder if you live in the bush too.

60ml whipping cream

30g cocoa powder

15g powdered gelatin
From the baking aisle.

15g sweetener of choice
I use Equal sachets, which are 1g per sachet. If you have a different brand, just go for fifteen units of whatever sized sachet your local cafe would give you. Make sense? Or use sugar if you want. But you’re on your own figuring out how much you’ll need 🤓

45g dark chocolate
I use 85%, which makes this quantity of mousse rich and chocolate-y without needing an unholy amount of choc. Go lower cocoa at your own risk.

7.5g salt
Please, PLEASE weigh your salt. Don’t guess.

1200ml water
If using milk powder, you’ll need to bump this up to 1500ml.

Optional mix ins…

Choc mint
10g mint essence.

Choc hazelnut
20g roasted hazelnuts.

Double Choc
20g extra cocoa.

Tools you’ll need…

A blender
From most to least ideal: Thermomix > traditional blender > Nutri Bullet (which I use 🥲) > stick blender. The smoother it is, the more mousse-y it gets.

A heavy bottomed pot
To get even heat.

Method

One.
Add all powdered ingredients (oats, milk powder, cocoa, gelatin, sweetener and salt) to a large, heavy pot. Add 1200ml water (or 1500ml if using powdered milk) and place over low to medium heat.

Two.
Whisk to combine, and then stir often, scraping the bottom. Once the oats have gelled and you see big, slow bubbles rising to the surface, remove from heat.

Three.
Stir in the cream and dark chocolate until the chocolate melts fully and the mix is smooth and homogenous.

Four.
If you’re adding a mix in, do so now and blend until very smooth.

If using an airtight blender (like a Nutri Bullet), allow the mix to cool first (with a lid on to avoid forming a skin) so you don’t explode your blender cup.

Five.
Pour into containers (again, with a lid on to avoid forming a skin), and refrigerate for overnight (or a minimum of ~6 hours) to set.

Notes

Blending is the magic step.
Taste this before you’ve blended it, and you’ll be asking yourself what in hell the Top Doggie was thinking.

But trust me — once you whip that sucker up and taste the finished product, it’ll all make sense. Make sure you blend this as smooth as you possibly can. The texture is fantastic, but for some reason I can’t explain it seems to get more chocolatey if you take the time to get it smooth.

If you’ve got a Nutri Bullet, having to cool, fill a blender cup, blend, empty a blender cup, refill it, blend again, empty again and cool again is just too big a headache. My advice is to go for a half batch (or a full batch if you have two cups) and to pour the mix into the cups for the first cool. That way, you can save yourself the dishes and the fiddling, and just blend and set it right in the cup.

Get your sweetener right.
I’m on a health food arc at the moment, but I haven’t kicked sweeteners yet (I am yet to read research compelling enough to make me opt for loading myself up with sugar instead).

But make sure you get it right. Yours might be more or less sweet than mine, so start with fifteen serves of whatever your brand’s label says.

Do not change the salt.
Trust me. I have been dialling this in, and I can tell you from my most recent test that even a single gram of salt added tipped this from being perfect to tasting salty.

But don’t go under. The salt makes the chocolate really pop — so use microscales, or get ChatGPT to give you an equivalent spoon measure to the 7.5g in the recipe.

Store in the back of your fridge.
Unless you wanna find yourself eating a spoon of it every time you open the door looking for something.

And if you have a fat piggy wife like mine, hide it from her or you’ll be making a new batch every two days.

One last thing…

It’s my first time writing up a recipe like this!

My request to you is if you give it a crack, send me a picture. If it doesn’t work out, email me (so I can help and also fine tune the recipe). If you love it, let me know.

Happy mousse making, doggie 😘