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Creamy, chocolatey, and packed with protein, this cottage cheese chocolate mousse tastes way more indulgent than it should. It comes together in minutes, chills fast, and totally satisfies those chocolate cravings without leaving you in a sugar coma.
You may also love my Raspberry Chia Pudding – light, fruity, and fuss-free!
I’ve always loved a good chocolate mousse – the real kind, with whipped cream and melted chocolate. But every time I made it, I’d get that “this is amazing… but maybe not the best idea” feeling. So I started thinking: what if I could get all that rich, chocolatey goodness in a lighter, more nourishing way?
That’s where this recipe came in. I wanted that same creamy texture and deep cocoa flavor, without the sugar crash. Cottage cheese turned out to be the secret weapon. Blend it with cocoa, vanilla, and a little sweetener, and you’ve got something that feels indulgent, but fits your goals.
Ingredients needed
Only a few simple ingredients stand between you and a seriously good chocolate fix. The full measurements are listed further down in the recipe card.
- Cottage cheese: full-fat or low-fat
- Honey: or maple syrup
- Unsweetened cocoa powder: or cacao powder
- Vanilla extract
- Optional toppings: berries, whipped cream, shaved chocolate
How to make Cottage Cheese Chocolate Mousse
Step 1: Add the cottage cheese, cocoa powder, honey (or maple syrup), and vanilla extract to a blender.
Step 2: Blend on high until completely smooth and creamy. Taste and adjust sweetness if needed.
Step 3: Divide into two serving cups or jars.
Step 4: Top with berries, whipped cream, shaved chocolate – or whatever your sweet tooth is feeling.
Tips from my kitchen
- Use full-fat cottage cheese for the creamiest texture – it makes a big difference.
- A high-speed blender or food processor works best to get it ultra-smooth. No one wants lumps in their mousse.
- If your cocoa is on the bitter side, add an extra drizzle of honey or maple syrup to balance it out.
- Chill it for about 30 minutes to help the flavors settle and the texture thicken slightly if you wish. Or enjoy straight away if you can’t wait.
- Want it extra indulgent? Stir in a spoonful of melted dark chocolate before blending.
- Top it with fresh berries, a sprinkle of granola, or a pinch of flaky salt for that sweet-salty magic.
Variations
This recipe is super flexible, so feel free to make it your own with one of these fun twists:
- Chocolate peanut butter mousse: add a spoonful of peanut butter before blending for that classic combo.
- Berry swirl mousse: blend in a handful of raspberries or strawberries for a fruity twist – it might even turn a pretty pink, depending on your cocoa!
- Mocha mousse: mix in ½ teaspoon of instant espresso powder to give it a coffee kick.
- Protein boost: toss in a scoop of chocolate protein powder to make it extra satisfying post-workout.
Storing and reheating
- Store any leftover mousse in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month, just thaw in the fridge before serving.
- It’s best served chilled, but if it’s been in the freezer, let it sit out for 10-15 minutes so it softens up to that perfect mousse texture.
Common Questions
A regular blender works, but you’ll need more time. Scrape the sides, blend longer, and don’t be afraid to go a few rounds. High speed just gets it smoother, faster.
Maple syrup and honey are solid. For low-cal options, try liquid stevia or monk fruit drops – just use a light hand. Erythritol works too, but it can leave a bit of an odd aftertaste if you use too much.
Absolutely! Stir them in after blending if you want extra fiber and texture.
Totally! Chocolate or vanilla protein blends in great. Just watch the sweetness, since some powders are already sweetened. Add a splash of milk if it thickens too much.
That’s likely from large-curd cottage cheese or not blending long enough. Use a high-speed blender or give it a full minute to get it super smooth.
Yes, just let them thaw first so they don’t water down the mousse when they defrost.
You may also like
- Keto Chocolate Cheesecake Mousse
- Pistachio Cream Recipe
- Chocolate Chia Pudding
- Cottage Cheese Cheesecake
- Coconut Milk Chia Seed Pudding
- Cinnamon Apple Pie Chia Pudding
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Cottage Cheese Chocolate Mousse
Ingredients
- 1 cup cottage cheese, I used 4%
- 3 tablespoons honey or maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Optional toppings:
- Berries and/or shaved chocolate
Instructions
- Add all ingredients into a blender, except for the toppings (1 cup cottage cheese, 3 tablespoons honey or maple syrup, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract)
- and blend until smooth. Once blended, you may store this in the fridge to cool for about 30 minutes before serving.
- Divide the mousse into 2 cups and top with your favorite toppings like coconut whipped cream and Berries and/or shaved chocolate.
- Serve and enjoy.
Notes
- Full-fat cottage cheese gives the smoothest, richest texture-low-fat works too, just slightly less creamy.
- You can swap honey for maple syrup, agave, or any liquid sweetener you like.
- Cacao powder can be used instead of cocoa powder for a deeper chocolate flavor.
- Chill for 30 minutes after blending for the best texture and flavor.
- Blend longer than you think- go for silky smooth, not just “good enough.”
- Add-ins like berries, nut butter, or espresso powder are all fair game- make it your own!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
