High-Protein Chocolate Mousse
Blender cocoa mousse that sets in a jar – 40 minutes, spoon-thick
This is chocolate mousse you can make on a weeknight. Cottage cheese, cocoa, whey, and a little cream cheese go in the blender. Thirty minutes in the fridge turns it into the spoon-standing jar in the photo – thick, matte, and deep brown.
No eggs. No whipped cream. About 40 minutes including the chill.
Why you’ll love this mousse
- 18g protein per jar – dessert that holds you
- Only 6g net carbs – cocoa, no sugar
- About 40 minutes, most of it hands-off chill
- Spoon-thick like the photo, not a pudding sip
- One blender, two jars
- Tastes like mousse, not like a shake
Health notes
- High protein: Cottage cheese plus a scoop of whey.
- Low carb: Unsweetened cocoa and powdered sweetener.
- No bake: The fridge sets it.
- Two jars: One batch, two servings.
Key element – blend until the cottage cheese is gone
If you can still see curds, keep blending. A full 60 seconds is what makes it mousse, not speckled cottage. Scrape the sides once. Then chill. The fridge is what gives you the thick spoon scoop in the photo.
Ingredients
Mousse (2 jars)
- 3/4 cup (170g) cottage cheese (small curd, 2% or 4%)
- 2 oz (56g) cream cheese, room temp, cubed
- 1 scoop (30g) chocolate or unflavored whey protein
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp powdered erythritol or monk fruit
- 2 Tbsp unsweetened almond milk (or regular milk)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 tsp instant espresso (makes the cocoa darker)
Finish
- A pinch of extra cocoa or a few cacao nibs
Swaps
- All Greek yogurt: Use 1 cup thick Greek yogurt instead of cottage. Tangier.
- No whey: Add 2 extra Tbsp cottage. Protein drops a few grams.
- Casein: Swap whey for casein. The jar sets even thicker.
- Dairy-free: Thick coconut yogurt plus a plant protein. Chill longer.
Instructions
| 1 | Load the blender. Add cottage cheese, cream cheese, whey, cocoa, sweetener, milk, vanilla, salt, and espresso if using. Room-temp cream cheese blends without lumps. |
| 2 | Blend until silk. Blend 45 to 60 seconds. Stop, scrape the sides, and blend 15 seconds more. You should not see curds. The mix will look like a thick chocolate pudding. |
| 3 | Taste and fix. Too bitter? Add 1 tsp more sweetener. Too thick to pour? Add 1 tsp milk. Too thin? Add 1 Tbsp cottage and blend again. |
| 4 | Jar it. Divide between 2 small jars or glasses. Smooth the tops with the back of a spoon. |
| 5 | Chill. Cover and refrigerate 30 minutes (or up to 2 days). The mousse firms into the spoon-standing scoop in the photo. Dust with cocoa if you want. |
Pro tips
- Dutch-process cocoa tastes smoother. Natural cocoa is sharper and a little redder.
- A pinch of salt and a pinch of espresso make cocoa taste darker, not salty or like coffee.
- Powdered sweetener only. Granular crystals stay sandy.
- If your blender struggles, add the milk first so the blades catch.
- Eat it cold. Warm mousse goes loose.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 210 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 280mg |
Estimates with 2% cottage cheese and one scoop whey. Protein powder brand will shift the numbers.
Variations
Peanut butter
Blend in 1 Tbsp peanut butter. Adds richness and a few carbs.
Mint
Add 1/8 tsp peppermint extract. A little goes a long way.
Mocha
Use 1 tsp espresso and a pinch more cocoa.
Frozen cups
Freeze 45 minutes for a firmer, ice-cream-adjacent scoop. Do not freeze solid unless you want to thaw it.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Covered; stir if it weeps |
| Freezer | Up to 1 month | Thaw 20 minutes for a frozen-mousse texture |
| Best eaten | Same day | Texture is fluffiest after the first chill |
FAQ
Test your knowledge
5 quick questions about this mousse
1. Protein per serving?
2. Net carbs per serving?
3. How long do you blend?
4. Why chill for 30 minutes?
5. Do you bake this mousse?
