Cottage Cheese Chocolate Mousse (4 Ingredients)
If you're looking to satisfy a chocolate craving 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 under five minutes.
Servings (change as needed): 2 1/2 cup servings (or four 1/4 cup servings)
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.
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.
Calories: 148kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 333mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 147IU | Calcium: 105mg | Iron: 1mg