Cottage Cheese Chocolate Mousse first came to life on a busy evening when I wanted a rich chocolate treat without the guilt of heavy cream—it was the perfect moment to blend cottage cheese with dark chocolate. I was amazed how silky and indulgent it tasted, yet felt lighter and full of protein. It quickly became my secret go-to dessert hack.

Now I whip it up any time I crave something chocolatey but also nourishing—whether it’s a snack after a workout or a weekend pudding alternative. It’s smooth, creamy, and satisfying, and I love that it only takes a few ingredients and a whip in the blender to transform everyday cottage cheese into something luxurious.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cottage cheese – The creamy, protein-packed base that blends beautifully
Dark chocolate – Adds depth and rich chocolate flavor
Cocoa powder – Intensifies the chocolate taste and adds smooth texture
Maple syrup or honey – Provides natural sweetness
Vanilla extract – Enhances richness and aroma
Salt – Balances sweetness and elevates flavors
Fresh raspberries or shaved chocolate – Optional topping for presentation

Tools You’ll Need

Blender or food processor – Essential for creating a silky smooth mousse
Spatula – Helps scrape down the sides of the blender
Mixing bowl – If you want to fold in toppings by hand
Serving ramekins or bowls – For individual portions or sharing
Spoon – For tasting and incorporating ingredients

Instructions

Step 1

I start by melting the dark chocolate gently, either in short bursts in the microwave or using a double boiler, until it’s smooth and glossy.

Step 2

I add the melted chocolate, cottage cheese, cocoa powder, sweetener, vanilla, and a pinch of salt into the blender.

Step 3

I blend on high for about a minute, pausing to scrape down the sides, until the mixture is silky with no lumps.

Step 4

I taste and add more sweetener or cocoa powder if needed for balanced flavor.

Step 5

I spoon the mousse into individual ramekins or bowls and smooth the tops.

Step 6

I chill it in the fridge for at least 30 minutes to set and enhance the texture.

Step 7

When ready to serve, I top it with fresh raspberries or a sprinkle of shaved chocolate for garnish.

Tips

For an even smoother texture, I sometimes strain the cottage cheese before blending. You can also use sweetened cocoa powder for a richer taste or switch to agave if maple flavor isn’t your preference. If you’d like it lighter, folding in a dollop of whipped cream after blending is delicious.

Ways to Serve

I love serving this mousse as a light dessert after dinner or paired with granola and berries for a decadent snack. It’s also great layered in parfait glasses or spooned over fresh fruit or angel food cake for a treat that feels elevated.

Frequently Asked Questions

Can I use low-fat cottage cheese in Cottage Cheese Chocolate Mousse?

Yes, using low-fat will still give creamy results and boost protein.

How long does Cottage Cheese Chocolate Mousse last?

It keeps well covered in the fridge for up to 3 days.

Can I freeze Cottage Cheese Chocolate Mousse?

Freezing isn’t recommended—its texture changes after thawing and can become grainy.

See You in the Kitchen

I hope you give this Cottage Cheese Chocolate Mousse a try! It’s a healthier twist on a classic treat and always impresses. Drop a comment to share your favorite topping combo and don’t forget to save this recipe for when you’re craving something chocolatey but wholesome.

Happy Cooking!