Cottage Cheese Chocolate Mousse

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This cottage cheese chocolate mousse is a high-protein indulgence you can feel good about eating!

Course Dessert

Cuisine American

Prep Time 10

Rest time 30

Total Time 40

Servings servings

Calories 117kcal

Author Vered DeLeeuw

Ingredients

2 cups cottage cheese 4% fat, small curd
4 tablespoons unsweetened cocoa powder processed with alkali for a smoother chocolate taste
1 teaspoon vanilla extract can also use almond, coconut, or orange extract
1 teaspoon stevia glycerite heaping; equals 6 tablespoons of sweetener - see notes below

Instructions

Add the cottage cheese, cocoa powder, vanilla extract, and sweetener to a food processor or high-speed blender.
Blend for 2 minutes on high, stopping once to scrape the sides with a spatula, until smooth and fluffy.
Refrigerate for 30 minutes to thicken the mousse, then serve.

Video

Notes

I use Daisy 4% small curd cottage cheese. It's delicious, thick, and creamy. If your cottage cheese is watery, it might affect the mousse's texture.
See the recipe tips in the post above the recipe card for a visual demonstration of the three stages of blending the mousse, from grainy (after 30 seconds), to smoother (after 1 minute), to super smooth and fluffy (2 minutes).
Sweetener: You can use 6 tablespoons of powdered sweetener or the equivalent in stevia. A granulated sweetener could have a grainy mouthfeel. Maple syrup will introduce too much liquid, but you can try honey as it's thicker. If using honey, start with 5 tablespoons, as it's very sweet. I only tested this recipe with stevia and with a powdered sweetener.
If there's a small amount of liquid at the top of the cottage cheese once you open the container, carefully pour it out. The less water, the creamier the mousse.
I use a food processor with a "high" speed setting. If using a blender, it needs to be a high-speed one, or the mixture will remain lumpy.
Chilling the mousse for 30 minutes improves its texture and thickens it.
Despite thorough blending, the occasional cottage cheese curd can stick around. This is the main disadvantage of this recipe compared to chocolate yogurt. Cottage cheese is also tangier and saltier than yogurt, so more sweetener is needed. I initially wrote this recipe with 4 tablespoons of sweetener, but eventually decided that 6 tablespoons are needed (or the equivalent in stevia). The advantage of this recipe is that, thanks to using a food processor, it has a fluffy and airy mousse consistency that the yogurt does not have.
Taste is subjective. Perhaps for you, 4 tablespoons of a sweetener (or the equivalent in stevia) are enough. You can start with 4, blend, taste, and see if you want to add more.
You can store this mousse in an airtight container in the fridge for up to four days. Stir it again before serving. I don't recommend freezing it, as its texture will be negatively affected.

Nutrition