Cottage Cheese Chocolate Mousse
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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 adding protein to my desserts (hello, protein pudding and protein cheesecake), and my new obsession is this chocolate cottage cheese mousse.
I originally tested it with melted chocolate (like a traditional chocolate mousse), but it turned into more of a ganache. Cocoa powder gave it a lighter texture, balanced chocolate flavor, and blended seamlessly with the cottage cheese.
This high protein chocolate mousse takes seconds to make (literally) and uses just a handful of wholesome ingredients. I often make it as a high-protein dessert after dinner to satisfy 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 has a light, airy, 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.
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 to 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 freeze for up to 2 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
- Cottage cheese brownies
- Cottage cheese cookies
- Cottage cheese muffins
- Cottage cheese cheesecake
- If you are looking for more high protein desserts, try my protein cookies, protein milkshake, protein donuts, and protein mug cake next.
Cottage Cheese Chocolate Mousse
Video
Ingredients
- 2 cups cottage cheese 500g
- 1/4 cup cocoa powder 25g
- 2 tablespoons maple syrup 30ml, 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
- Powdered sugar: If you don’t want to use maple syrup, use 2 tablespoons of powdered sugar (15g).
- Sweetness: This mousse isn’t overly sweet. If you prefer a sweeter mousse, add 1-2 tablespoons more of your preferred sweetener.
- Leftovers: Keep in the fridge for 3 days or in the freezer for 2 months. Variations
- 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.
Nutrition
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.
I thought your recipe called for 2-3 table spoons of mile which I added…but the mouse never solidified. Guess I should not have added the milk…
Hi Nancy- no, no milk unless it’s super super thick, but that’s very rare for most cottage cheese brands.
I added a date to the food processor for sweetness. Highly recommend.
What a great idea, J! Thats super helpful for others who want the mousse a little sweeter (and naturally sweetened too!).
This recipe is my go-to afternoon snack now. I struggle with portions and impulse control, and this helps me get in my protein, feel full and still satisfy my sweet tooth. You truly opened my eyes to the ways cottage cheese can be used and I can’t thank you enough 🙂
Aw, Aster- what a wonderful comment. I’m so glad you enjoyed this recipe. I have a whole slew of cottage cheese recipes, so have a look around and hopefully there’s a few more for you to try 🙂
Why is it too salty? Is it the brand of cottage cheese I used? Any recommendations on a particular brand of cottage cheese?
Hi Maribel- it sounds like it is! What brand are you using? I like good culture or Trader Joe’s, they are the least salty.
Maybe my cottage cheese is wrong but it came out way too salty so i had to add a lot more sweetener than you describe in the recipe to make it edible and i usually reduce the sugar in recipes i find online… disappointing 🙁
I’m sorry to hear that, Michelle- if you let me know the brand, I can troubleshoot for you- I typically use Good Culture, which doesn’t taste salty on its own. That is usually a good indiction if the mousse will be salty- if the cottage cheese is naturally salty when you eat it.
This was delicious, but I scaled it down to a serving of 1/2 c cottage cheese. Next time I would halve the recipe and call it two servings.
Thanks for the feedback and review, Rebecca.
This is not near sweet enough. It’s bitter and not tasty.
I’m sorry to hear that, Tracy- You can definitely add more maple syrup if you want it sweeter. If it’s bitter, it sounds like it’s the cocoa powder you used.
I make this on repeat so delicious thxs
I love to hear that, Pauline! Thanks for taking the time to leave a lovely review and rating.
I have gotten almost all the recipes that I have seen you shown on the Internet and they are so delicious. I have enjoy every one of them thank you so much for the recipes that I’m on this lifestyle journey.
Debra, thank you so much for your lovely, kind words. I appreciate you making so many of my recipes, and glad that they fit your lifestyle well 🙂
I will be making this recipe on repeat. I go to Weight Watchers and it’s one point per cup. I substituted the maple syrup for sugar-free maple syrup. This recipe is decadent I feel very special being able to enjoy this.
OH I love that, Shelley- glad it can be weight watchers friendly! Sugar free syrup definitely works, I’ve had readers write in telling me they’ve used it successfully 🙂
Quick easy to make desert. Everyone I make it for thinks I worked hard to prepare it.
Haha, I love that Dino. I’m glad it tastes decadent and impressive. Thanks for taking the time to leave a lovely review and rating.
This was really good! I added some sweetener instead of syrup, and a little water cuz it was too thick.
I may dip fruit in this, or cookies!
That sounds delicious, Susan! Using sweetener over a liquid one would definitely keep it thick, so good thinking to add some water to thin it out 🙂
Mine didn’t set at all! Any helpful hints?
Hi Lynn- did you change any of the ingredients? That’s my first step on seeing why it didn’t thicken.
I didn’t change ingredients but I was making it for my 93yr old mother and halved the recipe. I used a bullet blender if that makes any difference… Any thoughts?
Perfect!!!!!!
Thanks so much, Kopina- I appreciate your kind words and review!
This is very good and very easy to make Thank you for sharing this 😊
You are so welcome, Linda! Thanks for taking the time to leave a lovely review and rating 🙂
I tried it, I liked it ..provides healthy protein.. eat it for breakfast or snack with berries. I have subbed maple syrup for 1/2 banana , just as good with a few drops vanilla.
Thanks for sharing your feedback, Carolyn! I love that you enjoyed it for breakfast- that is totally something I’d do too haha! 🙂
Delicious and smooth. I substituted honey for the maple syrup and added one half teaspoon of vanilla extract
I love to hear that, JC! I actually prefer honey, but I seem to be in the minority, as it can be overpowering! 🙂
Absolutely delicious. Couldn’t believe how much it tasted like traditional chocolate mousse. Will definitely make again.
I love to hear that, Anne- Marie- thanks so much for your lovely comment and review 🙂
So very good , I did wait till it chilled before I tried it. I will be making this on a regular basis thank you
I added some chopped pecans to the top
Love the addition of pecans, Tricis!
Easy and creamy! Can I ask if using a powdered sugar do you use the same amount as maple syrup?
I made this recipe and it is delicious! Very easy to make. I used the food processor as it was easier. Thank you!
You are so welcome, Kate!
Very yummy and wholseome.
Thanks, Angela- glad you enjoyed it!
Yum! So easy, not too sweet. Perfect for a little pud. I guess could add a bit of Nutella or Biscoff spread to jazz it up for guests.
You definitely can! Some great flavor options 🙂
Super yummy and easy, and healthy.
As a dark chocolate lover, I adored this!
Thanks for the review, Caitlin- glad to hear that!!
Could you use a few drops of Stevia instead of the maple syrup as sweetener?
Hi Tanya- yes, you can. 🙂
I just made this but added PB2 (powdered peanut butter) and it was so delicious. It balances out the saltiness of the cottage cheese.
Delicious. It is creamy and tasty. I love your recipes.
I just made this cottage cheese chocolate mousse and was surprised at how delicious it turned out to be- I used low sodium cottage cheese.
I haven’t made it yet but looks de-lish