High Protein Chocolate Mousse (Print Version)

A creamy chocolate mousse enriched with cottage cheese for added protein and smooth texture.

# Components:

→ Dairy & Protein

01 - 1.5 cups cottage cheese, full-fat or low-fat
02 - 0.5 cup Greek yogurt, plain unsweetened

→ Chocolate

03 - 0.33 cup unsweetened cocoa powder
04 - 2 oz dark chocolate 70% cocoa or higher, melted and cooled

→ Sweetener

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

→ Flavorings

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

→ Optional Toppings

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

# Method:

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

# Expert Advice:

01 -
  • It feels like you're getting away with something delicious while actually nourishing your body with real protein.
  • No baking required, no waiting around—you can have dessert ready in the time it takes to brew coffee.
  • The texture is so creamy and luxurious that nobody would ever guess cottage cheese is doing the heavy lifting.
02 -
  • If your mousse turns grainy instead of silky, your blender either isn't powerful enough or the cottage cheese chunks are winning—a food processor can work, but a real high-powered blender (like a Vitamix or Ninja) makes a noticeable difference in texture.
  • The chocolate flavor gets muted if you don't use dark chocolate alongside cocoa powder; the two together create depth that one alone can't match, and I learned this the hard way after trying to halve the recipe's chocolate content.
03 -
  • Melting chocolate ahead and letting it cool slightly means it won't seize or create temperature shock when it hits the cold dairy.
  • Tasting before chilling saves you from discovering mid-chill that you want more sweetness; cold temperatures mute flavors, so what tastes good at room temperature might taste subtle when cold.
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