If you love chocolate and coffee, this one’s for you.
This mocha cottage cheese mousse is creamy, rich, and tastes like a fancy café dessert.
But here’s the best part—it’s packed with protein and takes just minutes to make.
No baking. No stove. Just blend and chill.
It’s smooth, chocolatey, and has that little coffee kick that makes it feel special.
Servings: 4
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Why I Love This Recipe
The first time I made this, I honestly didn’t believe it would taste this good. Cottage cheese? In dessert? But once it blended, it turned into the smoothest, creamiest chocolate mousse. I was hooked.
Now I make it whenever I want something sweet but still filling. It feels indulgent but keeps you satisfied.
Here’s why I keep coming back to it:
- It’s high in protein and actually filling
- No baking or cooking needed
- Super creamy and smooth
- Easy to customize
- Tastes like a mocha cheesecake filling
What You’ll Need
- 2 cups full-fat cottage cheese
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons dark chocolate chips (for topping, optional)
- Light dusting of cocoa powder (for topping, optional)
Tools Required
- High-speed blender or food processor
- Rubber spatula
- Measuring cups and spoons
- Serving bowls
Why This Recipe Works (Quick Science)
Cottage cheese is packed with protein and has natural creaminess. When you blend it, the curds completely break down and turn smooth.
Cocoa powder adds deep chocolate flavor. Espresso powder doesn’t make it taste like coffee—it just makes the chocolate taste richer. A little salt balances the sweetness and boosts flavor.
Blending is the key. The smoother it gets, the more it tastes like real mousse.
Instructions
Step 1: Add Everything to the Blender
Add 2 cups full-fat cottage cheese, 3 tablespoons unsweetened cocoa powder, 2 tablespoons maple syrup, 1 tablespoon instant espresso powder, 1 teaspoon vanilla extract, and a pinch of salt into a high-speed blender.
Step 2: Blend Until Completely Smooth
Blend on high for 1–2 minutes until the mixture becomes thick, smooth, and creamy with no visible curds. Scrape down the sides with a rubber spatula if needed, then blend again until silky.
Step 3: Spoon Into Serving Bowls
Spoon the smooth mocha mousse evenly into 4 small round serving bowls. Use the back of a spoon to create soft swirls on top.
Step 4: Add Toppings and Chill
Sprinkle 2 tablespoons dark chocolate chips evenly over the 4 bowls and lightly dust with cocoa powder. Chill in the refrigerator for at least 30 minutes to firm up.
Macros Information (Per Serving)
Approximate values per serving:
- Calories: 220
- Protein: 18g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 14g
Common Mistakes
Not blending long enough
If you still see little curds, keep blending. It needs to be completely smooth.
Using low-fat cottage cheese
It works, but full-fat gives the creamiest texture.
Adding too much espresso
Stick to 1 tablespoon. Too much can overpower the chocolate.
Skipping the chill time
Chilling helps it thicken and taste better.
What to Serve With
- Fresh strawberries or raspberries
- Sliced bananas
- Whipped cream
- Crushed graham crackers
- A hot cup of coffee
FAQ
Can I make this without espresso powder?
Yes. Just leave it out. It will be chocolate mousse instead of mocha.
Can I use honey instead of maple syrup?
Yes. Use the same amount, 2 tablespoons.
How long does it last?
It stays fresh in the fridge for up to 4 days in an airtight container.
Can I freeze it?
Yes. It turns into a chocolate protein ice cream. Let it soften for a few minutes before eating.
Final Thoughts
This mocha cottage cheese mousse proves that simple ingredients can turn into something amazing. It’s quick, creamy, and feels like a treat you’d order at a café.
Give it a try and see for yourself. Once you blend it and taste that smooth chocolate-coffee flavor, you’ll want to make it again and again. Let me know how it turns out for you.
