Cottage Cheese Chocolate Mousse (Print View)

Creamy cottage cheese mousse combined with rich cocoa and fresh berries for a healthy indulgence.

# Components:

→ Mousse

01 - 2 cups cottage cheese, full-fat or 2%
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup milk, dairy or unsweetened plant-based
04 - 1/4 cup maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Topping

07 - 1 cup fresh mixed berries, such as strawberries, blueberries, raspberries, and blackberries
08 - 1 to 2 tablespoons dark chocolate shavings, optional
09 - Fresh mint leaves, optional

# Preparation Steps:

01 - Place cottage cheese, cocoa powder, milk, maple syrup or honey, vanilla extract, and salt into a blender or food processor.
02 - Blend on high speed until the mixture achieves a completely smooth and creamy consistency, scraping down the sides as needed, approximately 1 to 2 minutes.
03 - Taste the mousse and adjust sweetness to preference by adding additional maple syrup or honey if desired.
04 - Divide the mousse evenly among serving glasses or bowls, spooning carefully to preserve the creamy texture.
05 - Crown each serving with fresh mixed berries and, if desired, a sprinkle of dark chocolate shavings and fresh mint leaves.
06 - Serve immediately for a lighter texture or refrigerate for 1 to 2 hours for a firmer, more set consistency.

# Expert Advice:

01 -
  • It tastes sinfully rich like chocolate mousse from a fancy restaurant but actually keeps you full thanks to all that protein.
  • Zero cooking required means you can have elegant dessert on the table in the time it takes to brew coffee.
  • The texture is silky and cloud-like if your blender does the work properly, nothing grainy or cottage-cheese-tasting about it.
02 -
  • Don't skip the scraped-down-sides step; cocoa powder wants to cling to the blender walls and won't fully blend unless you push it toward the blades a few times.
  • The mousse will taste slightly different in temperature—cold from the fridge tastes sweeter and richer, while fresh from blending it's lighter and more delicate.
03 -
  • Cold cottage cheese blends faster and smoother than room temperature, so keep yours in the fridge right up until blending.
  • The moment your mousse is smooth, stop blending; over-processing can make it weepy or cause it to break, which is the one thing that can go wrong here.
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