High-Protein Chocolate Mousse
Thick cocoa swirl, a spatula in the bowl – 10 minutes, one blender
This is blender mousse, not whipped cream and not pudding mix. Cottage cheese, cocoa, and chocolate whey blend into a thick frosting-like swirl you can stand a spatula in, like the red bowl in the photo. Ten minutes. No sugar.
Four servings from one bowl. Blend until no curds remain.
Why you’ll love this bowl
- 18g protein per serving – dessert that is not empty
- Only 6g net carbs – cocoa and allulose, no sugar
- About 10 minutes, one blender
- Thick cocoa swirl, like the photo
- No boxed mix, no whipped cream
- It chills for later cups
Health notes
- High protein: Cottage cheese plus chocolate whey.
- Low carb: Unsweetened cocoa and powdered allulose.
- Four servings: Macros are per scoop, not the whole bowl.
- Sugar will raise carbs. Stay with allulose.
Key element – blend until no curds remain, and go easy on the liquid
Extra milk turns this into a shake. Two tablespoons of cream is enough. Blend 45 to 60 seconds so the cottage disappears and the mix looks like thick frosting, like the spatula in the photo. Stop as soon as it is smooth or it warms and slumps.
Ingredients
Mousse (4 servings)
- 1 1/2 cups (340g) cottage cheese (2% or 4%)
- 1 scoop (30g) chocolate whey protein
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp powdered allulose or monk fruit
- 2 Tbsp heavy cream or unsweetened almond milk
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- Greek yogurt: Use 1 1/2 cups thick yogurt. Tangier, still high protein.
- Vanilla whey: Swap chocolate whey. Add 1 extra Tbsp cocoa.
- Darker: Add 1 extra Tbsp cocoa. Taste, then sweeten if it goes bitter.
- No whey: Skip it. Protein drops. Add 2 extra Tbsp cottage.
Instructions
| 1 | Load the blender. Add cottage, whey, cocoa, powdered sweetener, cream, vanilla, and salt. Do not add extra liquid. |
| 2 | Blend. Blend 45 to 60 seconds, stopping once to scrape. It should look thick and dark, with no cottage curds. |
| 3 | Check the swirl. A spatula should stand in the mix, like the photo. If it is thin, blend in 1 extra Tbsp cocoa or 2 Tbsp cottage. |
| 4 | Bowl. Spoon into a serving bowl. Sweep the spatula once across the top so the ridges show. |
| 5 | Serve. Eat now for a soft mousse, or chill 20 minutes for a firmer scoop. Four servings from the bowl. |
Pro tips
- Blend until no curds remain. Grainy mix never tastes like mousse.
- Powder the sweetener first. Crystals stay crunchy in the cocoa.
- Two Tbsp liquid only. Extra milk turns this into a shake.
- A pinch of salt makes the chocolate taste darker, not salty.
- If it is too thick for the blender, add 1 tsp cream at a time, not a splash.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 170 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 6g |
| Sodium | 220mg |
Estimates with cottage cheese, chocolate whey, and unsweetened cocoa. Sugar will raise carbs.
Variations
Espresso
Add 1 tsp instant espresso with the cocoa.
Peanut butter
Blend in 1 Tbsp natural peanut butter. Macros go up a little.
Mint
Add 1/4 tsp peppermint extract with the vanilla.
Cups
Divide into 4 small ramekins and chill. Same mix, plated.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft swirl | Best right after you blend |
| Refrigerator | Up to 3 days | Press paper on the surface so it does not dry |
| Freezer | Up to 2 weeks | Sit 10 minutes on the counter, then scoop |
FAQ
Test your knowledge
5 quick questions about this bowl
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the bowl?
4. How do you keep it thick like frosting?
5. When is the blend done?
