Chocolate Protein Ptasie Mleczko
If you’ve never had Ptasie Mleczko before, it’s a popular Polish candy made with an incredibly light, marshmallow-like filling covered in chocolate. Think somewhere between a mousse, marshmallow, and chocolate candy bar — except this homemade version gets an extra boost from Ora chocolate plant-based protein powder.
The filling is airy and creamy without being overly sweet, and each little piece gets dipped in a thin layer of dark chocolate. They’re especially good straight from the fridge when the centers are cold and fluffy and that chocolate shell has the perfect little snap.
Why You’ll Love This Chocolate Protein Ptasie Mleczko
- Light and fluffy. Whipped egg whites give the centers that signature airy Ptasie Mleczko texture.
- Not overly sweet. There’s only ¼ cup of added sugar in the entire filling.
- Chocolate on chocolate. Ora chocolate protein powder flavors the filling while dark chocolate creates the coating.
- A fun higher-protein dessert. Protein powder and egg whites give this nostalgic Polish treat a modern twist.
- Perfect make-ahead treat. The filling needs time to chill and set, making this a great dessert to prep ahead.
- Inspired by a Polish classic. If you grew up eating boxes of Ptasie Mleczko like I did, this one is especially nostalgic.
Ingredient Notes
Evaporated Milk
Unsweetened evaporated milk gives the filling richness without making it too heavy. Make sure you’re using evaporated milk, not sweetened condensed milk.
Pasteurized Egg Whites
Because the egg whites aren’t baked, use pasteurized egg whites for this recipe. Room-temperature egg whites also whip up much more easily and create better volume.
Ora Chocolate Protein Powder
I use Ora chocolate plant-based protein powder to add chocolate flavor and an extra boost of protein to the filling. Plant-based protein powders naturally absorb quite a bit of liquid, so don’t be surprised if the mixture thickens once it’s added.
I developed this recipe specifically using Ora, so using a different protein powder may slightly change the consistency of the filling.
Unflavored Gelatin
Gelatin is what allows the fluffy filling to hold its shape once chilled. Sprinkle it evenly over the milk and give it several minutes to bloom before dissolving it.
Lemon Juice
A small amount of lemon juice helps stabilize the whipped egg whites without making the filling taste lemony.
Dark Chocolate
Dark chocolate balances the sweetness of the filling and gives each piece a crisp chocolate shell. Use a chocolate you enjoy eating on its own.
Tips for the Best Ptasie Mleczko
Let the gelatin bloom completely. Give it at least 5–10 minutes before adding it to the warm milk.
Make sure the gelatin fully dissolves. Whisk the bloomed gelatin into the hot evaporated milk until there are absolutely no visible pieces remaining.
Cool the milk mixture before combining it with the egg whites. This is important! It should be lukewarm, not hot. A hot mixture can deflate or partially cook your whipped egg whites.
Don’t worry if the Ora protein mixture looks thick. Plant-based protein powder naturally thickens the evaporated milk. Tempering it with a little whipped egg white before combining everything makes it much easier to incorporate.
Whip the egg whites to stiff peaks. You want them glossy and sturdy enough to hold their shape. This is what gives the filling its light, cloud-like texture.
Mix as little as possible. Once the chocolate mixture goes into the whipped egg whites, mix just until everything is combined. Overmixing will knock out the air you worked so hard to create.
Chill thoroughly before cutting. Give the filling at least 4 hours, although 6 hours is even better.
Use the freezer if needed. If your pieces feel a little too soft to dip, freeze them for 10–15 minutes first.
Frequently Asked Questions
What is Ptasie Mleczko?
Ptasie Mleczko is a classic Polish chocolate candy traditionally made with a soft, airy milk or marshmallow-like center covered in chocolate. The name literally translates to “bird’s milk.”
Can I use carton egg whites?
Yes, as long as they are pasteurized and suitable for whipping. Some carton egg whites don’t whip as well as fresh egg whites, so check the packaging before using them.
Can I use another protein powder?
You can experiment with another chocolate protein powder, but keep in mind that every protein powder behaves differently.
This recipe was developed using Ora chocolate plant-based protein powder, and plant-based powders tend to absorb more liquid than whey protein. Using another variety may result in a slightly thinner or thicker filling.
Why did my gelatin clump?
Gelatin can clump if it isn’t properly bloomed first or if it’s added to liquid at the wrong temperature. Sprinkle the gelatin evenly over a small amount of cold evaporated milk, allow it to bloom, and then whisk it into the hot milk until completely dissolved.
How do I know when the milk mixture is cool enough?
It should feel lukewarm rather than hot. You don’t want it completely cold and beginning to set, but you also don’t want it warm enough to cook or collapse your egg whites.
Do I have to dip the entire piece in chocolate?
No! You can completely coat each piece or simply drizzle or dip portions of the filling in chocolate. I love the classic fully coated look, but either works.
Storage & Freezing
Store Chocolate Protein Ptasie Mleczko in an airtight container in the refrigerator for up to 4–5 days. Because the filling contains egg whites and gelatin, these should stay refrigerated rather than sitting at room temperature for extended periods.
For the best texture, enjoy them cold straight from the refrigerator.
You can also freeze the finished pieces in an airtight freezer-safe container for up to 1 month. Place parchment paper between layers to prevent them from sticking together. Let them thaw in the refrigerator before serving.
My Favorite Tools & Ingredients for This Recipe
Some of the links below are Amazon affiliate links, which means I may earn a small commission if you purchase through them at no additional cost to you. Your support helps me continue creating and sharing free recipes here on Bonia Bakery!
Ora Chocolate Plant-Based Protein Powder
The chocolate protein powder I use to make the fluffy filling. It adds rich chocolate flavor while giving this classic Polish-inspired dessert an extra boost of protein.
Digital Kitchen Scale
A kitchen scale is especially helpful for measuring the chocolate and protein powder accurately and consistently.
Mixing Bowls
You’ll need a few mixing bowls for blooming the gelatin, whipping the egg whites, and preparing your chocolate coating.
Silicone Spatulas
Perfect for gently folding and scraping every last bit of that fluffy chocolate filling from the bowl without knocking out too much air.
Parchment Paper
Use parchment paper to line your pan and to give the freshly dipped chocolates a nonstick surface while the coating sets.
Chocolate Protein Ptasie Mleczko
Yield: About 30 pieces
Chill Time: At least 4 hours
Ingredients
Chocolate Protein Filling
- 100 ml (about ⅓ cup + 1 tablespoon) unsweetened evaporated milk
- 3 large pasteurized egg whites, room temperature
- ¼ cup (50 g) granulated sugar
- ½ scoop (16 g) Ora chocolate plant-based protein powder
- 2¾ teaspoons unflavored gelatin
- 1½ teaspoons lemon juice
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Chocolate Coating
- 50 g dark chocolate
- 25 g (about 2 tablespoons) unsalted butter
Instructions
1. Bloom the gelatin.
Pour about 2 tablespoons of the evaporated milk into a small bowl. Sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5–10 minutes to bloom.
2. Heat the evaporated milk.
Pour the remaining evaporated milk into a small saucepan. Heat over medium-low heat until steaming and just beginning to simmer. Remove from the heat.
3. Dissolve the gelatin.
Add the bloomed gelatin to the hot evaporated milk and whisk until completely dissolved and smooth.
Allow the mixture to cool until lukewarm. It should no longer feel hot, but don’t let it cool so much that the gelatin begins to set.
4. Add the Ora protein powder.
Whisk the Ora chocolate plant-based protein powder and vanilla extract into the lukewarm milk mixture until completely smooth.
The mixture may become fairly thick. That’s okay!
5. Whip the egg whites.
Add the pasteurized egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment.
Whip until foamy.
With the mixer running, gradually add the granulated sugar. Continue whipping until the egg whites are glossy and hold stiff peaks.
Beat in the lemon juice just until incorporated.
6. Temper the chocolate mixture.
Add about 2 tablespoons of the whipped egg whites to the chocolate-protein mixture and gently stir until combined.
This loosens the chocolate mixture and makes it easier to incorporate without deflating the remaining egg whites.
7. Combine.
With the mixer running on LOW, very slowly drizzle the chocolate-protein mixture into the whipped egg whites.
Mix only until evenly combined.
Do not overmix, or you may lose the light and airy texture.
8. Chill.
Immediately transfer the filling to a parchment-lined small loaf pan or container. An approximately 8 × 4-inch loaf pan works well for thicker pieces.
Smooth the top into an even layer.
Refrigerate for at least 4 hours, preferably about 6 hours, or until completely firm.
9. Cut.
Lift the set filling from the pan using the parchment paper and transfer it to a cutting board.
Cut into approximately 30 small rectangles.
If the filling feels very soft or sticky, place the pieces in the freezer for 10–15 minutes before dipping.
10. Make the chocolate coating.
Add the dark chocolate and butter to a microwave-safe bowl.
Microwave in short intervals, stirring between each one, until completely melted and smooth.
Let the chocolate cool for a few minutes before dipping. You don’t want piping-hot chocolate touching the cold filling.
11. Dip.
Dip each piece of Ptasie Mleczko into the melted chocolate and allow the excess chocolate to drip back into the bowl.
Transfer to a parchment-lined tray.
Refrigerate until the chocolate is completely set.
