About This Recipe
I made these because I wanted something that looked impressive but had almost no calories. What came out was better than I expected — the white layer is airy and light like a cloud, and the chocolate layer on top makes it look like a proper dessert from a café. 270 calories for the whole thing, 57 grams of protein. It’s the kind of recipe that makes you feel like you cracked some kind of code.
Why These Ingredients
Egg whites — the base of the cloud layer. When whipped to stiff peaks they trap air and create that signature fluffy texture. I used powdered egg whites from Dr. Oetker — they work just as well as fresh and are easier to measure.
Gelatin (split into two parts) — 15g goes into the white layer to set it firm enough to hold its shape, 10g goes into the chocolate layer. Don’t mix them up — each layer needs its own bloom.
Lemon juice — a small amount added while whipping helps stabilize the egg whites and keeps them from deflating when you fold in the gelatin.
Cocoa + milk — the chocolate layer. Simple but it creates a clean contrast against the white base both visually and in flavor. Don’t let the milk boil — just heat it enough to dissolve the gelatin fully.
💡White layer deflating when you add the gelatin? Make sure the gelatin is melted and warm but not hot — if it’s too hot it will cook the egg whites and collapse the foam. Let it cool for 2–3 minutes before folding in gently with a spatula, not a whisk.
Ingredients:
• 300ml egg whites (powdered egg whites work great)
• 25g gelatin total (15g + 10g, used separately)
• 1 tbsp cocoa powder
• 70ml water
• 50ml milk
• Sweetener to taste
• A little lemon juice
Instructions:
1. Bloom 15g gelatin in water, then melt using a water bath or microwave in 15-second intervals.
2. Whip egg whites with a mixer until stiff peaks form. Add sweetener and a little lemon juice, whip again.
3. Gently fold the melted gelatin into the egg whites.
4. Pour into a mold and refrigerate.
5. Bloom the remaining 10g gelatin in water.
6. Heat milk with cocoa powder until warm — don’t boil. Add bloomed gelatin and stir until fully dissolved.
7. Pour the chocolate layer over the set white layer and refrigerate for 1 hour.
Macros
~270 kcal · 57g protein · 1g fat · 7g carbs
Tried this recipe? Let me know in the comments how it turned out!