Chocolate-Coconut Protein Parfait

INSTRUCTIONS

1. Blend the cottage cheese until smooth, stopping to scrape down the sides. Add the BTP chocolate powder and cacao. Blend again until smooth and thick. Taste, add powdered sweetener a little at a time, and blend again. Do not add milk or water.
2. In a separate bowl, stir the reserved 1/4 cup vanilla Greek yogurt with the coconut and 1 tablespoon powdered sweetener. Taste before adding more sweetener because the vanilla yogurt is already sweetened.
3. Divide the chocolate mousse between the jars. Aim for roughly the bottom third of each jar as a visual guide, rather than a precise volume or weight. Keep the portions even across the jars.
4. Spoon additional vanilla Greek yogurt over the mousse, leaving enough space for the coconut layer and chocolate shell. Divide the coconut mixture over the yogurt. Smooth the tops and leave a little
   headroom below the rim. Use smaller jars or a lower fill level if needed rather than stretching the mousse with liquid.
5. Place the chocolate chips in a completely dry microwave-safe bowl. Microwave at 50% power in 10 to 15-second bursts, stirring thoroughly after each burst. Stop while a few small pieces remain and stir until smooth. Do not use high heat or add water.
6. Spread approximately 10 g melted chocolate over each jar in a thin layer. If it does not cover a wide jar completely, use a smaller surface area rather than building a thick shell. Let the chocolate cool slightly before adding it, but keep it fluid enough to spread.
7. Refrigerate until the chocolate shell is firm and the layers are chilled. Check after about 20 to 30 minutes and allow longer if needed. Keep covered in the refrigerator until serving.
8. Crack the thin chocolate shell with a spoon, scoop through the layers, and enjoy!