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Cottage Cheese Chocolate Mousse

Hand holding onto ramekin with chocolate cottage cheese mousse with fresh raspberries.
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This 3-ingredient healthy Cottage Cheese Chocolate Mousse is easy to make and a high protein treat with 20 grams protein! Satisfy your chocolate cravings with this creamy, rich and decadent tasting healthy dessert!

Ingredients

Scale

Cottage Cheese Chocolate Mousse:

  • ⅔ cup / 150 grams blended Low Fat Cottage Cheese (I used 2%, whole milk cottage cheese works too)
  • 1-½ TBSP / 9 grams Unsweetened Cocoa Powder (Dutch Process preferred – note 1)
  • 1 TBSP / 15ml sugar-free Maple Syrup (or Pancake Syrup, I used Walden Farms Pancake Syrup), or more to taste
  • Optional toppings: Whipped cream, flaky sea salt, chocolate shavings, raspberries (or other berries or fresh fruit like banana, mango, etc.), nuts, dollop of Greek yogurt, etc.

Crispy Chocolate Shell Topping (optional):

  • 2 TSP / 10 grams Chocolate Chips (semisweet or dark, or use chocolate baking wafers)
  • ½ TSP / 3 grams Coconut Oil
  • 3 grams Khorasan Wheat Puffs (Kamut Puffed Wheat cereal, or use rice puffs, crushed rice cakes, or Rice Krispies cereal)

Instructions

  1. Mix: Mix the blended cottage cheese, cocoa powder and maple syrup in a bowl or directly in a ramekin until combined well. (Tip: Sifting the cocoa powder makes it easier to mix. If you have cottage cheese that hasn’t been blended yet, process the ingredients in a food processor until smooth. Then transfer to a dessert glass or ramekin and smooth out the top.)
  2. Chill: Cover and chill in the fridge for 45-60 minutes to set (see note 3 for a shorter chilling time).
  3. Make the Crispy Chocolate Shell Topping (optional): In a small microwave safe bowl, add chocolate chips and coconut oil. Microwave on high for 30-40 seconds or until the chocolate chips have softened and the coconut oil has melted. Mix until combined well and smooth. Add the Khorasan wheat puffs on top of the set chocolate mousse and immediately pout the melted chocolate mixture on top. Cover and place in the freezer or fridge for 5 minutes until hardened.
  4. Serve: Top with fresh raspberries or other toppings of choice and enjoy!

Equipment

Notes

  1. Unsweetened Cocoa Powder. I recommend using a Dutch process unsweetened cocoa powder as it has a richer chocolatey flavor! Unsweetened natural cocoa powder such as Hershey’s will work too.
  2. Make ahead. You can make the chocolate mousse up to 24 hours ahead. However, I recommend making the chocolate shell topping with the puffed wheat just before eating. The puffed wheat tends to become soft and soggy in the fridge after a couple of hours. The same would happen if you use puffed rice, crushed rice cakes or Rice Krispies cereal.
  3. Making it last minute and need to chill for less time? Chill the chocolate mousse in the freezer for 5 minutes to set, then again for 5 minutes after you make the chocolate shell topping. The mousse won’t be as firm and thick but will still be tasty!
  4. Dairy-free. Use dairy-free cottage cheese and chocolate chips.
  5. Nutritional information for the chocolate mousse only is provided at the bottom of this recipe card. If making the optional chocolate shell topping with 20 grams (5-6 pieces fresh raspberries) this high protein chocolate cottage cheese mousse will have 236 calories, 21 grams protein, 10.1 grams fat, 23.5 grams carbohydrates, and 5.1 grams fiber.
  6. See the ‘Variations’ section to customize this recipe, ‘Cook’s Tips’ for more tips, and ‘Topping Ideas’ for some delicious suggestions!

Nutrition

Find it online: https://thatspicychick.com/cottage-cheese-chocolate-mousse/