If you’ve got five minutes, a blender, and a sweet tooth, you’re in the right place. This Cottage Cheese Dark Chocolate Mousse is creamy, rich, chocolatey, and secretly packed with protein. No fancy steps, no baking, just blend and chill. I make this when I want something sweet but not too heavy—think chocolate pudding vibes but silkier.
Why I Love This Recipe
This one hits all the marks for me. I started making this during a busy week when I needed a quick chocolate fix that felt like dessert but gave me a protein boost too. I didn’t expect cottage cheese to taste like this—blended, it becomes super smooth, and when you add dark chocolate? Game over.
- It’s done in under 10 minutes
- Feels indulgent but actually pretty healthy
- Protein-packed with no weird taste
- No baking or cooking needed—just blend and chill
- Easy to double for meal prep or sharing
Servings: 2
Prep Time: 10 minutes
Chill Time (Optional): 30–60 minutes
Total Time: 10–60 minutes
What You’ll Need
- 1 cup full-fat cottage cheese (small curd)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons dark chocolate chips, melted and slightly cooled
Tools You’ll Need
- High-speed blender or food processor
- Silicone spatula
- Small bowls for prep
- Serving bowls (round bowls preferred)
Pro Tips
- Use full-fat cottage cheese for the best creamy texture. Low-fat won’t be as smooth.
- Melt the chocolate gently—don’t overheat it or it will seize when blended.
- If you want it sweeter, add an extra tablespoon of maple syrup.
- Blend longer than you think—about 1–2 minutes—until totally smooth.
- Chill for at least 30 minutes if you want it cold and thick like a mousse.
Substitutions and Variations
- Swap maple syrup with honey or agave syrup
- Use Greek yogurt instead of cottage cheese (slightly tangier)
- Add a pinch of cinnamon or espresso powder for flavor boost
- Use white chocolate chips instead of dark for a different taste
- Make it dairy-free with dairy-free cottage cheese and vegan chocolate
Make Ahead Tips
- Make it the night before and store it in airtight containers—great for easy desserts throughout the week
- You can prep the ingredients (like melting chocolate) ahead and blend right before serving
Recipe + Instructions
Step 1: Melt the Chocolate Chips
Melt 2 tablespoons dark chocolate chips in the microwave in 15-second bursts until smooth, then let cool for 1–2 minutes.
Step 2: Add Everything to the Blender
Add 1 cup full-fat cottage cheese, 3 tablespoons unsweetened cocoa powder, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt, and the melted chocolate into a high-speed blender.
Step 3: Blend Until Silky Smooth
Blend on high for 1–2 minutes, scraping down the sides as needed, until totally smooth and creamy. Texture should be thick like mousse, with no curd bits left.
Step 4: Serve or Chill
Scoop into small round bowl. Eat right away for a soft mousse texture or chill for 30–60 minutes to let it firm up. Top with chocolate shavings or berries if you like.
Leftovers and Storage
- Store in the fridge in airtight containers for up to 4 days
- Texture firms up more over time—stir before serving if needed
- Do not freeze—texture will break
Macros (per serving – makes 2 servings)
- Calories: 240
- Protein: 14g
- Carbs: 18g
- Fat: 14g
- Fiber: 4g
- Sugar: 10g (from maple syrup + chocolate)
Why This Recipe Works (Quick Science)
Cottage cheese has a high protein content and a naturally creamy structure when blended. The casein protein in it stabilizes the mousse and helps it hold air, giving it that classic whipped texture. Melting the chocolate first ensures even mixing without clumps. Cocoa powder brings intense chocolate flavor without adding extra fat or sugar.
Common Mistakes
- Not blending long enough – It has to be silky. Stop and scrape down if needed.
- Using low-fat or dry cottage cheese – It won’t blend smooth.
- Pouring in hot chocolate – Wait until it’s slightly cooled or it can cause the mixture to split.
- Over-sweetening – Taste first before adding more syrup!
What to Serve With
- Fresh berries (raspberries or strawberries are perfect)
- Whipped cream or coconut whipped cream
- Crushed nuts like hazelnuts or almonds
- A hot espresso or iced latte
- Graham crackers or biscotti on the side
FAQ
Can I use a food processor instead of a blender?
Yes, just make sure to process long enough to get a silky texture.
What if I only have low-fat cottage cheese?
It’ll still work, but won’t be as creamy.
Is it okay to use sweetened chocolate chips?
Totally fine—just adjust the maple syrup to taste so it’s not overly sweet.
Can I double the recipe?
Yep! Just make sure your blender has room for it.
Final Thoughts
This cottage cheese chocolate mousse is a total sleeper hit—people don’t believe it’s made with cottage cheese until they try it. It’s easy, fast, and satisfying in every way. Try it, tweak it, make it yours, and when you do—drop a comment and let me know how it turned out or if you made any swaps!
