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Creamy cottage cheese chocolate mousse topped with whipped cream, chocolate chips, and a fresh raspberry in a glass.
Daniel

Cottage Cheese Chocolate Mousse

A high-protein, secretly healthy chocolate mousse that's silky, rich, and ready in 10 minutes with no cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Mousse
  • 2 cups cottage cheese full-fat, small curd
  • 0.25 cup unsweetened cocoa powder Dutch-processed preferred for smoother flavor
  • 3 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
Garnish
  • 0.5 cup fresh raspberries optional
  • 1 oz dark chocolate shavings optional

Equipment

  • High-Speed Blender or Food Processor
  • Rubber spatula
  • Serving glasses or bowls

Method
 

Make the Mousse
  1. Add cottage cheese to a high-speed blender or food processor. Blend on high for 60-90 seconds until completely smooth and creamy, scraping down the sides once. There should be no visible curds remaining.
  2. Add cocoa powder, maple syrup, vanilla extract, and salt. Blend again for 30-45 seconds until the mixture is uniformly chocolate-colored and thick like pudding. Taste and add more sweetener if needed.
  3. Transfer to a bowl and refrigerate for 10-15 minutes if you prefer a firmer texture. The mousse will thicken slightly as it chills.
  4. Spoon into four small glasses or bowls. Top with fresh raspberries and dark chocolate shavings if desired. Serve immediately or refrigerate up to 24 hours.

Notes

For the smoothest texture, use full-fat cottage cheese and blend thoroughly - under-blending is the only way this fails. Make it ahead: the mousse keeps well for 2 days and actually firms up nicely overnight. For a richer dessert, fold in 2 tablespoons of melted and cooled dark chocolate after blending.