If you're craving a rich, creamy chocolate treat without the guilt, this Cottage Cheese Chocolate Mousse is your answer. Made using 4 simple ingredients, this high-protein dessert is ready in under five minutes, with deep chocolate flavor & 15+ grams of protein per serving.
A Quick Look At The Recipe
- Total Time: 5 minutes
- Recipe Difficulty: Easy
- Cooking Method: Blender
- Main Ingredients: Cottage cheese, cocoa powder, maple syrup
- Dietary Info: Gluten-free, vegetarian, high-protein
- Serves: 4
- Calories: 206 per serving
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Featured Review
I made this for dessert for my sister last night, and we both loved it. Love a macro-friendly treat! Thanks, Emmy!
- maddy
As a recipe developer, I've tested hundreds of healthy cottage cheese recipes and perfected the art of cooking with cottage cheese! I also wrote an article for SHE FINDS, where I shared that this is my top healthy dessert to support weight loss goals!
This cottage cheese chocolate mousse recipe proves healthy eating doesn't mean sacrificing flavor or satisfaction. Blended cottage cheese, rich cocoa powder, and maple syrup create a velvety texture that tastes just like classic chocolate mousse.
If you love cottage cheese recipes, you have to try my Gluten-Free Cottage Cheese Pancakes, my Cottage Cheese Chocolate Chia Mousse, High-Protein Cottage Cheese Buffalo Chicken Dip, Cottage Cheese Avocado Toast, or my Cottage Cheese Queso!
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Cottage Cheese Chocolate Mousse
- Expert Tips
- Why Cottage Cheese Fat Percentage Matters
- Pairing Ideas
- Cottage Cheese Chocolate Mousse Frequently Asked Questions
- More Refined-Sugar Free Desserts I Love
- 📖 Recipe
- 💬 Comments & Ratings
Why You'll Love This Recipe
- Quick & Easy: Blend in under 5 minutes with zero cooking required.
- Protein Powerhouse: Each serving has 16 grams of protein.
- 4 Simple Ingredients: Made with cottage cheese, cocoa powder, maple syrup, and vanilla extract.
- Naturally Sweetened: Maple syrup adds sweetness without refined sugar.
- Perfect Texture: Proper blending creates a smooth, silky mousse.
Key Ingredients
- Cottage Cheese: The base of the mousse. I like to use 4% milkfat cottage cheese for this recipe; blending fully breaks down the curds into a silky consistency.
- Unsweetened Cocoa Powder: Use pure cocoa powder, not hot cocoa mix, for deep chocolate flavor without added sugar.
- Maple Syrup: Pure maple syrup adds natural sweetness and subtle caramel notes that enhance the chocolate.
- Vanilla Extract: Pure vanilla extract deepens and rounds out the chocolate for a more gourmet taste.
Substitutions & Variations
- Cottage Cheese: Swap with Greek yogurt for a tangier flavor or silken tofu for a vegan option (texture will be slightly different).
- Sweeteners: Replace maple syrup with honey for floral sweetness, agave for a vegan option, or monk fruit sweetener for lower sugar.
- Chocolate Flavor: Use cacao powder for a raw, more intense chocolate taste with added antioxidants, or increase cocoa to ½ cup and reduce sweetener for a darker, less sweet mousse.
- Add-Ins: Swirl in 2 tablespoons of natural peanut butter and top with chopped peanuts for a peanut butter cup version, or add a scoop of protein powder for an extra 20+ grams of protein.
- Keto Option: Use full-fat cottage cheese and sweeten with monk fruit or erythritol instead of maple syrup.
How To Make Cottage Cheese Chocolate Mousse
- Step 1: Measure all ingredients, then add the cottage cheese to the blender first, followed by the cocoa powder, maple syrup, and vanilla. Blend on high for exactly 60 seconds without stopping. This creates a creamy texture without overheating the mousse.
- Step 2: Divide into cups, top with Greek yogurt or chocolate chips if desired, and serve immediately. Chill for 30+ minutes for a firmer chocolate cottage cheese mousse.
Expert Tips
- Balance the Saltiness: Cottage cheese is naturally high in sodium, which can make your mousse taste tangy. If you aren't a fan of this flavor, add a ¼ teaspoon of instant espresso powder to trick the palate into perceiving sweetness and richness instead of saltiness.
- Use the Right Blender: To achieve a fluffy mousse instead of a flat pudding, use a high-powered blender to create "Overrun" (the culinary term for trapping air inside the casein protein matrix). The trick is to blend on high for exactly 60 seconds to whip in maximum air and stabilize the emulsion without overheating the dairy.
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Why Cottage Cheese Fat Percentage Matters
Most recipes tell you that "any cottage cheese will work." While the flavor may taste similar, to get that classic, stiff-peak mousse texture, the fat content of your dairy is an important variable.
- 0% (Non-Fat): Using fat-free cottage cheese results in a texture more like a thick pudding or "gel" than a mousse. Without lipids (fats) to coat the air bubbles created during blending, the structure collapses quickly. It is high in protein, but the mouthfeel (texture) is often "gummy" or "tacky."
- 2% (Low-Fat): This is the middle ground. It produces a "soft peak" that will hold its shape in a bowl but will likely lose its fluffiness within 12 hours. If you use 2%, you almost certainly need a stabilizer like chia to keep it from turning back into a liquid.
- 4% (Full-Fat): If you want a restaurant-quality mousse, 4% is mandatory. The higher concentration of milkfat globules acts as a structure for the air you're whipping in. This creates a stiff peak that feels velvety on the tongue and remains fluffy and aerated for days.
Pairing Ideas
This cottage cheese mousse tastes delicious with fun toppings like my Homemade Cinnamon Peanut Butter, my Vanilla Almond Granola with Hazelnuts, or Toasted Coconut Granola.
If you love refined-sugar free deserts, try my Healthy Candy Bar Dates, Salted Caramel Chocolate Date Balls, Lemon Olive Oil Cake, or Chickpea Blondies!
Cottage Cheese Chocolate Mousse Frequently Asked Questions
Yes! Cottage cheese makes excellent mousse when blended until completely smooth. The protein in cottage cheese creates a creamy, stable texture that mimics traditional egg-based or cream-based mousse, while adding significant protein.
The viral version blends cottage cheese with cocoa powder and sweetener until silky smooth. The key is blending longer than expected (60-90 seconds minimum) to completely break down the curds and achieve that signature creamy texture.
4% milkfat cottage cheese with small curds works best. The higher fat content creates a richer, creamier mousse, while small curds blend more smoothly than large curds. Brands like Good Culture or Daisy deliver excellent results.
This happens because of syneresis, where the protein network in dairy contracts over time and squeezes out liquid whey. The solution is to stabilize the mousse by adding a small amount of a natural thickener, like 1 teaspoon of chia seeds, during blending. This creates a web that traps the water, keeping your mousse smooth and set for up to 5 days.
Blend 1 cup cottage cheese with ½ cup cocoa powder, ¼ cup maple syrup, and 1 teaspoon vanilla extract. This yields 4 servings with 18 grams of protein each. Add a scoop of protein powder for even more.
More Refined-Sugar Free Desserts I Love
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📖 Recipe
Cottage Cheese Chocolate Mousse
Ingredients
- 1 Cup Cottage Cheese 4% full fat
- ¼ Cup Cocoa Powder unsweetened
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla Extract
Instructions
- Measure all ingredients, then add the cottage cheese to the blender first, followed by the cocoa powder, maple syrup, and vanilla. Blend on high for exactly 60 seconds without stopping. This creates a creamy texture without overheating the mousse.
- Divide into cups, top with Greek yogurt or chocolate chips if desired, and serve immediately. Chill for 30+ minutes for a firmer mousse.
Notes
- Balance the Saltiness: Cottage cheese is naturally high in sodium, which can make your mousse taste tangy. If you aren't a fan of this flavor, add a ¼ teaspoon of instant espresso powder to trick the palate into perceiving sweetness and richness instead of saltiness.
- Use the Right Blender: To achieve a fluffy mousse instead of a flat pudding, use a high-powered blender to create "Overrun" (the culinary term for trapping air inside the casein protein matrix). The trick is to blend on high for exactly 60 seconds to whip in maximum air and stabilize the emulsion without overheating the dairy.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Maddy says
I made this for dessert for my sister last night, we both loved it. Love a macro-friendly treat! Thanks Emmy!
Emmy Clinton says
Of course, I'm glad you loved it!