High-Protein Cottage Cheese Mousse (Printer Friendly)

A creamy, protein-rich chocolate mousse blending cottage cheese and dark chocolate for a healthy indulgence.

# What You Need:

→ Dairy & Protein

01 - 1 1/2 cups cottage cheese, full-fat or low-fat
02 - 1/2 cup plain unsweetened Greek yogurt

→ Chocolate

03 - 1/3 cup unsweetened cocoa powder
04 - 2 ounces dark chocolate, 70% cocoa or higher, melted and cooled

→ Sweetener

05 - 3 to 4 tablespoons maple syrup, honey, or agave syrup, adjusted to taste

→ Flavorings

06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Optional Toppings

08 - Fresh berries
09 - Shaved chocolate
10 - Chopped nuts

# Directions:

01 - Place cottage cheese, Greek yogurt, cocoa powder, melted dark chocolate, 3 tablespoons maple syrup, vanilla extract, and salt into a high-powered blender or food processor.
02 - Blend on high speed until mixture achieves completely smooth and creamy consistency, scraping down sides as needed. Taste and add additional sweetener if desired.
03 - Spoon mousse into serving glasses or bowls, distributing evenly among portions.
04 - Refrigerate for minimum 1 hour for thicker texture, or serve immediately for softer consistency.
05 - Top with fresh berries, shaved chocolate, or chopped nuts according to preference before serving.

# Pro Advice:

01 -
  • It tastes like guilt-free chocolate dessert but actually delivers serious protein without any chalky aftertaste.
  • There's no baking, no fancy techniques—just a blender and 10 minutes between you and something restaurant-quality.
  • The cottage cheese disappears completely, leaving behind nothing but rich, fudgy heaven.
02 -
  • Don't skip cooling the melted chocolate—I learned this the hard way when the heat split the yogurt and created a grainy, separated mess that looked like it had curdled.
  • The cottage cheese truly disappears only if your blender is powerful enough; if you have a basic blender and bits remain, push it through a fine sieve and blend the result again for 30 seconds.
  • This mousse gets thicker as it sits in the fridge, sometimes almost to pudding consistency—if you prefer it looser, add a tablespoon of milk or yogurt just before serving.
03 -
  • If your blender struggles with cottage cheese, soak it through a fine sieve first to remove excess liquid—the curds blend faster and smoother.
  • Add a tablespoon of cocoa powder directly into the blender without pre-mixing it; it seems to incorporate more evenly that way and prevents lumps.
  • A tiny pinch of espresso powder or coffee liqueur deepens the chocolate flavor so much that people will assume you added more chocolate than you actually did.
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