High Protein Cottage Cheese Chocolate Mousse Recipe

I blended cottage cheese and dark chocolate into a silky Chocolate Protein Mousse Recipe that resembles chocolate pudding but contains a surprising amount of protein.

I was skeptical at first, cottage cheese and unsweetened cocoa powder sounded odd together but this Chocolate Protein Mousse Recipe won me over. The taste is unexpectedly rich yet not cloying, like a dark chocolate pudding that somehow floats, airy and a little cheeky.

I find myself spooning it straight from the bowl when no ones watching, because it hits that dessert spot without feeling like a total indulgence. There’s something weirdly clever about it, makes you question everything you thought dessert should be.

Try it and you’ll see why I keep making it, even on weeknights.

Ingredients

• Cottage cheese: Creamy, protein packed base, full of casein for slow release muscle fuel, slightly tangy.
• Cocoa powder: Bitter, rich flavor, adds deep chocolate taste, antioxidants, very low in sugar.
• Maple syrup or honey: Natural sweetener, adds moisture and caramel notes, raises carbs and calories.
• Protein powder: Boosts protein easily, helps muscle recovery, can make it chalky if overused.
• Dark chocolate: Melts into silkier texture, adds bittersweet richness and extra antioxidants, optional indulgence.
• Greek yogurt: Thickens and smooths, adds tang and probiotics, lowers overall sweetness.
• Berries or nuts topping: Fresh berries add brightness and vitamin C, nuts give crunch and healthy fats.
• Milk or almond milk: Adjusts thickness, adds creaminess; almond milk lowers calories while dairy adds calcium.

Ingredient Quantities

• 1 cup (225 g) full fat cottage cheese
• 1/4 cup (25 g) unsweetened cocoa powder
• 2 tbsp (30 ml) maple syrup or honey, or 1-2 tbsp granulated sugar
• 1 tsp vanilla extract
• pinch of salt
• 2-4 tbsp (30-60 ml) milk or unsweetened almond milk
• 1 scoop (about 30 g) chocolate or unflavored protein powder, optional
• 1 oz (28 g) dark chocolate, melted or finely chopped, optional
• 2 tbsp (30 g) plain Greek yogurt, optional
• fresh berries, chopped toasted nuts or cocoa nibs for topping, optional

How to Make this

1. If your cottage cheese seems watery give it a quick drain in a fine mesh sieve for 5 minutes, otherwise drop it straight into a blender or food processor with the cocoa, sweetener, vanilla and pinch of salt.

2. Add the protein powder now if you want extra protein, and also the Greek yogurt if using, then blitz on high until the mixture is totally smooth and creamy, scraping the sides once or twice.

3. Check texture and add 2 to 4 tablespoons milk or unsweetened almond milk, a little at a time, until the mousse is thick but spoonable, not runny.

4. If you like extra richness melt the dark chocolate and let cool slightly; either blend it in for a uniform chocolate flavor or fold it in by hand for ribbons of chocolate.

5. Taste and adjust sweetness or cocoa: add a touch more maple syrup or a bit more cocoa if needed, blend briefly to combine.

6. For a lighter, airier mousse you can whip the blended mix for 20 to 30 seconds with a hand mixer or pull it through the blender on a low pulse to add air, it makes a nicer mouthfeel.

7. Spoon into serving dishes and chill at least 30 minutes so it firms up and the flavors meld, though you can eat it right away if impatient.

8. Top with fresh berries, chopped toasted nuts or cocoa nibs just before serving for crunch and brightness, and if you folded in chopped chocolate earlier it gives a nice texture contrast.

9. Store leftovers covered in the fridge up to 3 days, stir or rewhip briefly before serving because it can settle, and dont freeze it cause the texture will change.

Equipment Needed

1. Fine mesh sieve or cheesecloth for a quick drain if the cottage cheese is watery
2. High speed blender or food processor to blitz everything smooth
3. Measuring cups and spoons for cocoa, milk, syrup and protein powder
4. Rubber spatula and a sturdy spoon to scrape the bowl and fold in chocolate
5. Microwave safe bowl or small saucepan for melting chocolate
6. Hand mixer or use the blender on a low pulse to whip in air, optional
7. Serving dishes or ramekins to chill and plate the mousse
8. Airtight container(s) for storing leftovers in the fridge

FAQ

High Protein Cottage Cheese Chocolate Mousse Recipe Substitutions and Variations

• Cottage cheese: swap for whole milk ricotta for nearly the same texture, or blend silken tofu for a dairy free version, use the same volume and puree until silky, you might need a splash of milk to loosen it.
• Unsweetened cocoa powder: use raw cacao powder for a bit more flavor and antioxidants, or replace with 2 tablespoons melted dark chocolate for a richer, smoother mousse, cut back a touch on added sweetener.
• Maple syrup or honey: replace with equal parts agave nectar or use 1 to 2 tablespoons brown sugar or coconut sugar if you want a granulated option, taste and adjust to your sweetness level.
• Milk or unsweetened almond milk: swap in oat milk or soy milk for extra creaminess, or use cooled brewed coffee for a mocha note, add by tablespoons until you get the texture you like.

Pro Tips

1) If your cottage cheese seems watery, drain it in a fine mesh sieve for 5 minutes, then blitz. Dont skip scraping the blender/processor sides, otherwise you get little curds hiding on the rim.

2) Add milk a tablespoon at a time until its thick and spoonable, not soupy. If you overdo it chill the mousse for 20-30 minutes to firm up, or add a spoonful more cottage cheese or Greek yogurt to rescue it.

3) Want ribbons of chocolate not a uniform brown mess? Let melted chocolate cool slightly and fold it in by hand, but if you want a fully even flavor blend it in. Also cool the chocolate first or it can seize or loosen the mousse.

4) For lighter texture whip the blended mix for 20 to 30 seconds with a hand mixer or pulse the blender to add air, then chill. Store in the fridge up to 3 days and rewhip or stir before serving cause it can settle, dont freeze it or the texture will get weird.