Cottage Cheese Chocolate Mousse (Print)

Silky high-protein chocolate mousse from cottage cheese and cocoa—ready in minutes, chilled and topped with berries.

# Components:

→ Dairy

01 - 1 1/2 cups cottage cheese (full-fat or low-fat)
02 - 1/4 cup milk (dairy or unsweetened plant-based)

→ Chocolate

03 - 1/3 cup unsweetened cocoa powder
04 - 1/4 cup dark chocolate chips, melted

→ Sweetener

05 - 3 tablespoons maple syrup or honey

→ Flavorings

06 - 1 teaspoon vanilla extract

→ Toppings (optional)

07 - Fresh berries, for serving
08 - Shaved dark chocolate, for garnish
09 - Whipped cream, for serving

# Directions:

01 - Place cottage cheese, milk, cocoa powder, melted dark chocolate, maple syrup or honey, and vanilla extract into a high-speed blender or food processor.
02 - Blend on high for 1–2 minutes, pausing to scrape down the sides as needed, until the mixture is completely smooth and has a silky mousse-like texture.
03 - Taste and, if desired, add additional maple syrup or honey a teaspoon at a time to reach preferred sweetness; blend briefly to incorporate.
04 - Spoon the mousse into four serving glasses or bowls, dividing evenly.
05 - Refrigerate for at least 30 minutes to firm the texture; chilling is optional but recommended for best mouthfeel.
06 - Top chilled portions with fresh berries, shaved chocolate or a dollop of whipped cream as desired and serve immediately.

# Expert Advice:

01 -
  • No one will ever guess there's cottage cheese inside—it's our creamy, high-protein secret.
  • It's as easy to whip up as it is satisfying, especially when you want dessert without the drama.
02 -
  • Blending too little leaves the mousse grainy—let your blender run until the mixture is silky.
  • Letting the melted chocolate cool for a minute avoids surprise tiny lumps—it blends smoother that way.
03 -
  • Sneak a pinch of flaky salt on top to amplify the chocolate flavor.
  • A swirl of espresso or orange zest in the blend gives your mousse an unexpected bakery twist.
Back