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This cottage cheese chocolate mousse is light, airy, and creamy. It needs three ingredients and packs over 30 grams of protein per serving.
It’s no secret that I love to add protein to my desserts (hello, protein pudding and protein cheesecake), and my new obsession is this chocolate cottage cheese mousse.
It takes seconds to make (literally) and uses a handful of wholesome and healthy ingredients. I often make it for a high-protein dessert before bed that satisfies my sweet tooth.
Table of Contents
Why I love this recipe
- 3 ingredients. All you need is cottage cheese, cocoa powder, and maple syrup.
- Best texture. Like any good mousse, it’s light, airy, and velvety texture. For a dessert that doesn’t use cream, It’s smooth and creamy.
- High protein. Thanks to the cottage cheese, each serving packs in over 30 grams of protein.
If you are looking for more high protein desserts, try my protein cookies, protein milkshake, protein donuts, and protein mug cake next.
Key Ingredients
- Cottage cheese. I like to use full-fat (minimum 4%) cottage cheese for the richest and creamiest mousse. Low-fat cottage cheese and non-fat cottage cheese will also work.
- Cocoa powder. I sometimes like to use dark cocoa powder for a richer flavor.
- Maple syrup OR powdered sugar. I tested this chocolate mousse with both of these sweeteners, so use whichever you prefer.
How to make cottage cheese chocolate mousse
Find the printable recipe with measurements below.
Step 1- Blend. Add all the ingredients in a blender and blend until smooth.
Step 2- Assemble. Transfer the mousse into serving bowls and serve.
Arman’s recipe tips
- Scrape down the sides. Because there isn’t much liquid (besides the cottage cheese), the mixture is quite thick. I recommend scraping down the sides with a spatula to make sure everything is incorporated.
- Adjust the sweetness. This mousse is super forgiving, and you can adjust the sweetness based on your preferences. I find two tablespoons to be plenty, but if you want a sweeter mousse, you can add up to four tablespoons (total).
- Chill before serving. I like to chill the cottage cheese mousse for an hour or overnight. This thickens the mousse beautifully.
Storage instructions
To store: Leftover mousse can be stored in the fridge for up to three days. I don’t recommend keeping it for any longer as there will be some separation.
To freeze: Place the prepped chocolate mousse in a shallow container and store in the freezer for up to two months.
Frequently asked questions
If you find the cottage cheese mixture too thick, I recommend blending it longer. If you like, you can also start with my whipped cottage cheese and lightly blend in the cocoa powder and maple syrup.
More desserts with cottage cheese
If you tried this Cottage Cheese Chocolate Mousse recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Chocolate Mousse
Ingredients
- 2 cups cottage cheese
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup or powdered sugar * See notes
Instructions
- Add the cottage cheese, cocoa powder, and maple syrup to a high-speed blender or food processor. Blend everything together, scraping down the sides, until smooth.
- Transfer the mousse to serving dishes and serve immediately or chill for at least an hour to thicken.
Notes
- Change the sweetener. Honey can also work, as do sugar free sweeteners like keto maple syrup and allulose.
- Add flavor boosters. Vanilla extract, espresso powder, and fresh berries can transform the flavor of the mousse.
- Cut the dairy. I’ve successfully made this chocolate mousse with dairy-free cottage cheese.
