Easy Cottage Cheese Chocolate Mousse (3 Minutes)
If you’re looking to satisfy those chocolate cravings while packing a big protein punch, this cottage cheese chocolate mousse is just the ticket. It’s a creamy, silky indulgence that comes together with just four ingredients in three minutes.
While cottage cheese might sound like an unusual choice for a mousse, rest assured this high-protein ingredient is well disguised in this dessert.
What to expect
Just to be clear, this cottage cheese chocolate mousse is similar to a traditional chocolate mousse but there are several differences. In a nutshell:
- Our mousse is a ‘dump and blend’ recipe with four simple ingredients and much quicker than a traditional mousse which requires many steps and bowls. It takes 3 minutes to make with an optional 30 minute chill time.
- Our mousse has at least double the protein (13 grams of protein per serving), fewer calories, no eggs and no heavy cream.
- Our mousse is smooth but less airy, with a creamy texture that lies somewhere between mousse and pudding.
- Our mousse can have a mild tang similar to cheesecake (the tang depends on the type of cottage cheese used – go for milder ones).
You will need a blender for this recipe. A high speed blender is the quickest. Any standard blender, immersion blender, or food processor will work; it may just take an extra minute or two to get the mousse creamy and smooth.
You will need to experiment with cottage cheese brands, sweetness, thickness and add-in or topping textures to get it right for you. Don’t worry though – the mousse will come out fine the first time – and even better when you tweak it to your taste.
Bottom line: This high-protein mousse is perfect for athletes, older adults, vegetarians, or anyone looking for a delicious dessert to satisfy a sweet tooth. It’s quick, easy, and fuss-free. I indulge with this post-workout treat after pickleball!
Ingredients – tailored to your taste
Cottage cheese: This is the main ingredient that makes it a high protein dessert. For a richer flavor, use full fat cottage cheese (around 4-6%), but if you’re watching calories, lower-fat versions can be substituted. Trader Joe’s Small Curd Cottage Cheese, 4% is a good option as it has a mild flavor. Try to get cottage cheese that is not too watery.
Other ingredients: Cocoa or cacao powder (more intense), vanilla extract, and maple syrup or honey.
Variations and substitutes
- Experiment with low-fat cottage cheese or lactose-free cottage cheese.
- If you are not a fan of cottage cheese, you can try ricotta cheese (the mousse will be less tangy and have less protein, and it might be grainier) or Greek yogurt (the mousse will be looser, more tangy, lower calorie, and have about the same protein).
- Substitute the maple syrup with stevia (about 6 drops) to lower the carbs.
- Incorporate chia seeds or flax seeds to add extra thickness and fiber.
- Serving size: The chocolate mousse is quite rich so I prefer mini 1/4 cup (59 ml) servings. Or go for larger 1/2 cup/118 ml servings if you prefer.
Toppings & flavor options
Lots of options here! To me, the toppings really elevate this dessert, adding texture and flavor.
Topping choices: chopped toasted nuts, granola, chocolate chips, shaved chocolate, toasted coconut, fresh berries, thinly sliced apples, banana slices, whipped cream, or a drizzle of maple syrup.
Flavor twists: Incorporate a drop or pinch of any of these while blending the mousse – peppermint, orange zest, chai spice, chili powder, espresso, cinnamon, or a splash of liqueur like Kahlua or Grand Marnier. You can also add a tablespoon or two of peanut butter or cashew butter.
Step by step instructions
Tips
- Sweetness: This is a personal preference. Start with the amount in the recipe, then add more after blending for a few seconds if needed. Keep in mind the toppings you will be adding. The more cocoa powder you use, the more sweetener you may need so adjust accordingly.
- Thickness: If your cottage cheese is on the liquid-y side or, if you prefer a thicker consistency, add a tablespoon of chia seeds during blending. It also firms up a bit if chilled.
Make Ahead
This mousse can be stored in the fridge for up to four days in an airtight container. Freezing might alter its texture upon thawing, making it less creamy and possibly watery, so I don’t recommend it.
Recipe FAQs
Serious Eats found a lot of inconsistencies in cottage cheese, even among the same brands. In this article, they discuss differences in several cottage cheese brands. They noted that Trader Joe’s Small Curd Cottage Cheese, 4% had the mildest flavor which may be a plus in this mousse recipe.
Cacao powder is far less processed than cocoa powder and tastes stronger and more intense. You can use either one in a recipe, but you will probably need to add more sweetener if using cacao powder (or use less cacao).
More easy chocolate treats (5-20 min)
- white chocolate bark
- easy chocolate fudge (3 ingredients, 3 steps, 3 minutes)
- microwave chocolate brownies (8 minutes)
- white chocolate-covered strawberries (for beginners)
Or check out our full list of homemade easy sweet snacks in 30 minutes or less.
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Cottage Cheese Chocolate Mousse (4 Ingredients)
Equipment
- blender (high speed is fastest) or standard blender, immersion blender, or food processor
Ingredients
- 1 cup cottage cheese, Note 1
- 2 tablespoons unsweetened cocoa powder, Note 2
- 3 teaspoons maple syrup or honey, Note 3
- 1 teaspoon pure vanilla extract
Instructions
- BLEND MOUSSE: Place all ingredients in a high-speed blender. Blend for 30 seconds, scrape down the sides, add more maple syrup if needed, and blend another few seconds (or 2 minutes if using a different blender) until cottage cheese mixture is smooth and creamy. If you like, experiment with flavorings. Note 4. For a thicker mousse with added fiber, add 1 tablespoon of chia seeds or flax seeds while blending the mousse. You won't taste them. This can help if your cottage cheese is a bit liquid-y.1 cup cottage cheese, Note 1, 2 tablespoons unsweetened cocoa powder, Note 2, 3 teaspoons maple syrup or honey, Note 3, 1 teaspoon pure vanilla extract
- SERVE OR CHILL & SERVE: Pour mousse into a small bowl or portion it into serving cups eg. 1/4 cup/59 ml or 1/2 cup/118 ml. You can eat it right away with toppings of your choice (it will be lighter and looser) or chill it for 30 minutes or more (it will become firmer and a bit more pudding-like).Add your favorite toppings before serving. Or, stir them right into the mousse for added texture (I do this) Note 5.
Recipe Notes
- Cottage cheese options:
- For a richer mousse, use full-fat cottage cheese (around 4-6%), Trader Joe’s Small Curd Cottage Cheese, 4% is a good option as it has a mild flavor. Try not to get cottage cheese that is too watery.
- For lower calorie, use lower-fat cottage cheese e.g. 2%. And replace the maple syrup/honey with 6 drops of liquid stevia.
- For lactose-free, use a lactose-free cottage cheese
- Instead of cottage cheese, try ricotta cheese (the mousse will be less tangy and have less protein, and it might be grainier) or Greek yogurt (the mousse will be looser, more tangy, lower calorie, and have about the same protein).
- Cocoa powder alternative: use cacao powder, but use a little less of it as it is stronger and more intense – or add more maple syrup.
- Level of sweetness: Taste and adjust. If you are using sweet toppings like whipped cream or a drizzle of sweetener, consider using 3 teaspoons of maple syrup in the mousse as per the recipe. Otherwise, you might need/like 4-6 teaspoons.
- Flavoring variations: Incorporate a drop or pinch of any of these while blending the mousse – peppermint, orange zest, chai spice, chili powder, espresso, cinnamon, or a splash of liqueur like Kahlua or Grand Marnier. You can also add a tablespoon or two of peanut butter or cashew butter.
- Toppings and add-ins: You can mix these into the chilled mousse or add them on top as garnish (I do both!).
- chopped toasted nuts, granola, chocolate chips, chocolate shavings, toasted coconut, fresh fruit (berries, thinly sliced apples, banana slices), whipped cream, and/or a drizzle of maple syrup.
- Make ahead: Store leftovers in the fridge, covered in plastic wrap or stored in an airtight container, for about 3 days. Freezing is not recommended as it changes the texture of the mousse.