Green banana is considered a functional food that protects the gastrointestinal tract and provides important micronutrients. The aim of the present study was to develop and to evaluate the acceptability of a chocolate mousse containing green banana biomass targeted to the sportive market. It was produced three “Biomousses” formulations, where the chocolate amount was maintained in all the formulations, replacing gradually the table cream for the biomass among them, being 25% of biomass in the standard (F1), 40% in the F2 and 55% in the F3. The sensory analysis was performed in a gym placed in Campo Grande – MS with the participation of 58 sportsmen. It was evaluated the appearance, color, flavor, aroma, sweetness, texture, global acceptance and purchase intention. The significance level considered was 5%. It was observed the decrease of the energy; protein; fat and sodium values proportional to the increase of the biomass concentration in the formulations, as well as the increase of carbohydrate and fiber contents. Regarding the sensory analysis there was no difference between the evaluated formulations for purchase intention, texture and color. In the global acceptance it was found differences among the averages of F1 (7.41) and F3 (6.55), while in the F2 (7.16) it was not observed. The same superiority profile of F1 in comparison to F3 was verified for the attributes appearance, aroma and flavor. The F1acceptability index ranged between 42.6 to 86.4% and of the F3 between 49 to 83.8%, verifying a lower percentage of acceptance in the purchase intention, in contrast the other attributes presented satisfactory acceptance. It was concluded that those results are related to the concentration of the biomass present, proving a lower acceptance of a high concentration of this product, although a higher functional value is added, providing a great option of “pre-workout” for the sportsmen.