Chocolate Protein Cone Pastries

Preparing the chocolate sponge

Whisk egg (50 g) and egg white (155 g) until lightly foamy. Mix whey protein (70 g), cocoa powder (30 g), baking powder (5 g), erythritol (40 g), and table salt (2 g). Combine the dry mixture with the egg, egg whites, and milk (170 g). Bake a thin sponge in the oven at 180°C for about 15 minutes. Cool and crumble it.

Preparing the chocolate cream

Blend cottage cheese 5% fat (245 g), soft cheese (90 g), cocoa powder (10 g), vanilla (1 g), and stevia (30 g) until creamy.

Mix the crumbs with part of the cream and shape cone pastries. Pipe the remaining cream on top and refrigerate for 1 hour.