Cottage Cheese Chocolate Mousse Recipe
Blending cottage cheese on high speed for a full two to three minutes breaks down its curds completely, turning it into a smooth, thick base that mimics whipped cream or pudding once cocoa and melted chocolate are added. The cheese also brings a protein boost that regular mousse doesn't have, without any gritty texture if it's blended long enough.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 2 hr 10 min
- Servings
- 4
Ingredients
- 2 cups full-fat cottage cheese
- 4 oz semisweet chocolate, melted and slightly cooled
- 3 tbsp unsweetened cocoa powder
- 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
Nutrition per serving
- Calories
- 325
- Protein
- 15g
- Carbs
- 36g
- Fat
- 15g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Melt the chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool for about 5 minutes so it doesn't seize the mixture when it's added.
- 2Add the cottage cheese, cocoa powder, honey, vanilla, and salt to a blender or food processor.
- 3Blend on high for 2 to 3 minutes, stopping to scrape down the sides once or twice, until the mixture is completely smooth with no visible curds.
- 4With the blender running on low, pour in the cooled melted chocolate and blend for another 30 seconds until fully incorporated and the color is even.
- 5Taste and adjust sweetness with an extra half tablespoon of honey if needed.
- 6Divide the mousse among 4 small glasses or ramekins and refrigerate for at least 2 hours, until set and chilled through.
- 7Top with shaved chocolate, berries, or a dollop of whipped cream just before serving.
Tips & variations
- Use full-fat, small-curd cottage cheese for the smoothest result; low-fat versions blend up thinner and taste noticeably less rich.
- For a mocha version, blend in a teaspoon of instant espresso powder along with the cocoa.
- A high-powered blender gets fully smooth faster than a food processor; if using a food processor, expect closer to 4 minutes of processing time.
- Swap the honey for a few drops of liquid stevia or a tablespoon of powdered sugar for a lower-sugar version.
Storage & reheating
Store covered in the refrigerator for up to 4 days; the mousse actually firms up and tastes better after the first full day of chilling. This mousse is not suitable for freezing, as thawing breaks the texture and makes it watery.
Tips from the Tulo kitchen
- Straining the cottage cheese through a fine mesh sieve for a few minutes before blending removes excess liquid and gives an even thicker mousse.
- Scrape the blender jar with a spatula between blending stages, cottage cheese tends to cling to the sides and blend unevenly if left untouched.
FAQ
Can you taste the cottage cheese in this mousse?
Not if it's blended long enough. Two to three minutes of high-speed blending breaks down the curds and the tang gets masked by the cocoa and sweetener; under-blending is what leaves a cheesy aftertaste.
Can I use low-fat or fat-free cottage cheese instead?
Yes, but the mousse will be noticeably thinner and less rich. Full-fat cottage cheese gives the closest texture to traditional whipped chocolate mousse.
Why is my mousse grainy?
Under-blending is the most common cause. Blend for the full 2 to 3 minutes and scrape down the sides, a mini blender cup or immersion blender often can't get it fully smooth.
How much protein does a serving have?
Using full-fat cottage cheese, each serving has roughly 13 to 15 grams of protein, mostly from the cottage cheese base.
