High-Protein Cottage Cheese Chocolate Mousse
Silky, rich and deeply chocolatey — blended smooth so you would never guess it is cottage cheese
This high-protein cottage cheese chocolate mousse tastes like a proper chocolate dessert — silky, rich and spoonable — but it is built on blended cottage cheese, cocoa and sugar-free sweetener.
Per serving: 14g protein, 5g net carbs and 160 calories. Ready in 10 minutes, no cooking, no baking and no chalky protein-powder taste.
Why you’ll love this chocolate mousse
- 14g protein per serving — dessert that actually satisfies
- Only 5g net carbs and 160 calories per serving
- Silky and rich, with no cottage cheese texture left
- Ready in 10 minutes — just blend and spoon
- Sugar-free and low carb, with no protein powder needed
- Perfect for meal-prep dessert cups
Health notes
- Cottage cheese: High-protein, calcium-rich base that blends completely smooth.
- Cocoa powder: Deep chocolate flavour for very few carbs — use unsweetened.
- Sugar-free sweetener: Powdered monk fruit or erythritol keeps it sugar-free without grit.
- Sea salt: A pinch makes the chocolate taste darker and richer.
- No heavy cream needed: The body comes from the blended cheese, not cream.
Key element — blend until completely silky
Keep blending past the first smooth-looking stage. Scrape down the sides, then blend again for a full 60–90 seconds until glossy and completely silky — that second blend is what removes every trace of cottage cheese curds.
Ingredients
Mousse
- 2 cups (450g) cottage cheese
- ⅓ cup (35g) unsweetened cocoa powder
- ⅓ cup powdered sugar-free sweetener, plus more to taste
- 1 tsp vanilla extract
- Pinch of sea salt
- 1–3 Tbsp unsweetened almond milk, only if needed to blend
To serve
- Sugar-free chocolate shavings
- Flaky sea salt (optional)
- Fresh berries or whipped cream (optional)
Swaps
- Greek yogurt: Replace half the cottage cheese with thick Greek yogurt for a tangier mousse.
- Mocha: Add 1 tsp instant espresso powder — it deepens the chocolate without tasting like coffee.
- Dairy-free: Use a dairy-free cottage cheese alternative; texture varies, so blend well and chill to set.
- Sweetener: Powdered works best. Granulated can stay gritty unless you blend longer.
Instructions
| 1 | Load the blender. Add the cottage cheese, cocoa powder, powdered sweetener, vanilla and sea salt to a blender or food processor. |
| 2 | Blend smooth. Blend for 60 seconds until thick and mostly smooth, stopping once to scrape down the sides. |
| 3 | Blend again until silky. Blend another 60–90 seconds until glossy and completely silky. If it is too thick for your blender, add almond milk 1 tablespoon at a time. |
| 4 | Taste and adjust. Taste for sweetness and chocolate intensity. Add a little more sweetener or cocoa if needed, then blend 10 seconds more. |
| 5 | Spoon into cups. Divide between 4 small glasses or ramekins and smooth the tops with the back of a spoon. |
| 6 | Top and serve. Finish with sugar-free chocolate shavings and a tiny pinch of flaky sea salt, like the photo. Serve now, or chill 30 minutes for a firmer set. |
Pro tips
- Powdered sweetener only — granulated can leave the mousse gritty.
- Scrape and blend twice. The second blend makes it taste like real mousse.
- Add almond milk slowly — too much turns mousse into a sauce.
- A pinch of salt is not optional for flavour; it makes the cocoa taste darker.
- Chill 30 minutes if you want clean spoon scoops and a firmer set.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 160 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 340mg |
Per serving (4 servings), locked from the cover: 14g protein, 5g net carbs and 160 calories. Exact macros vary with cottage cheese and sweetener brands.
Variations
Mocha
Add 1 tsp instant espresso powder with the cocoa — darker, richer, barely coffee.
Peanut butter
Blend in 2 Tbsp sugar-free peanut butter and top with chopped peanuts.
Mint chocolate
Add ¼ tsp peppermint extract and finish with extra chocolate shavings.
Chocolate orange
Add ½ tsp orange zest and a drop of orange extract for a bright finish.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered cups; add shavings just before serving |
| Freezer | Up to 1 month | Freeze in portions; thaw in the fridge — texture becomes more like fudge |
| Make ahead | Same day | Best after 30 minutes chilled; still silky straight from the blender |
