High Protein Cottage Cheese Chocolate Mousse
If You Love a Fast Chocolate Fix, This One’s For You
So, here’s the scoop: I first concocted this high protein cottage cheese chocolate mousse late on a Tuesday (or maybe it was a Wednesday – who can keep track?) when I realized there was basically only cottage cheese and cocoa in the fridge, and I wasn’t about to do a full grocery run just for dessert. My mate, Lou, swore it couldn’t possibly work. Well, long story short, Lou’s now a convert – and honestly, I’ve made this treat at least a dozen times since. That’s not even counting the midnight ones where I don’t tell anyone. It’s become a go-to, especially when I need a post-gym snack that doesn’t taste like I’m eating health food. By the way, if you’ve got a sweet tooth but secretly want to be more protein-forward, this mousse is for you.
Why I Keep Making This Over and Over
I make this mousse whenever I feel that chocolate itch – you know the one. My family goes a bit mad for this because it feels indulgent but doesn’t weigh you down (or make you regret the third spoonful). Plus, it’s basically my lazy answer to fancy dessert. If you’re short on time or patience (I sure am some nights), you’ll love how you just kind of throw everything in, blitz it, and wait. Waiting’s the hardest part. Also, it saves me from complicated water baths and fussy eggs and all that jazz. My one gripe? I used to get lumps at first, but – honestly – now I just call those “texture moments” when they happen!
What You’ll Need (And What I Swap In Sometimes)
- 1 cup cottage cheese (full-fat is creamier, but low-fat works – I’ve even used ricotta in a pinch. My gran swears by Breakstone’s, but honestly, whatever’s on sale at Tescos does the trick.)
- 2 1/2 tablespoons good cocoa powder – Dutch process if you’re feeling snazzy; regular’s fine for everyday moments
- 3 tablespoons maple syrup (or honey, or that squeezy date syrup I accidentally bought once)
- 1 teaspoon vanilla extract – I use the real stuff when I remember, but the imitation did not ruin things (shocker)
- Optional: pinch of sea salt (I forget this half the time but it gives a good kick)
- Optional: dark chocolate chips (for topping or mixing through if you’re feeling fun)
How I Throw This Together (With a Few Interruptions)
- OK, grab a food processor or blender – yes, you really do need it. Or, actually, if you’re in a jam, muscle through with a stick blender and a tall jug. Learned that trick one weekend when my processor broke halfway in.
- Dump in cottage cheese, cocoa powder, maple syrup (or substitute), vanilla, and salt if you remembered it. No need to sieve anything, but I often tap my cocoa in with a spoon just so I don’t get little dust explosions all over the counter.
- Whiz it up on high for like a minute or two, pausing to scrape down the sides. This is where I usually sneak a taste—so sue me. If it looks weirdly grainy, don’t panic. Sometimes it suddenly goes silky after the third scrape-down. Actually, I find it works better if you let it run longer than you think; just when you think you should stop, give it another ten seconds.
- Spoon the mixture into little bowls or cups (or a big mug if you’re only making it for yourself—no judgement). At this point, the mousse is a bit on the soft side. Stick ‘em in the fridge for at least 45 minutes (longer if you can bear it, but who actually waits two hours?).
- When you’re ready to eat, top with a few chocolate chips, berries, or a dollop of yogurt. Or nothing. Or, once, I sprinkled on some granola and it was unexpectedly top-notch.
Things I’ve Learned (Probably the Hard Way)
- Once I tried using non-dairy cottage cheese; it was…interesting. Actually, kind of chalky. Wouldn’t recommend for mousse, but might be okay in cheesecake?
- If you forget the cocoa and remember at the end—just stir it in gently. It’s a little streaky, but people have called it “chocolate marble.”
- Maple syrup makes it smoother than honey, but both work. Agave’s a bit meh here (for me, anyway).
- Your blender may smell a bit after all that cocoa whirring. It goes away. Eventually.
Variations I’ve Messed About With
- Adding cold espresso for a mocha mousse. Strong, but really good if you like coffee (my sister hated it, mind).
- Mixing in a hefty heaping of peanut butter. Not for purists, but I stand by it. (Oh, and if you freeze leftovers, it’s weirdly like frozen fudge?)
- I once tried topping it with chili flakes for a spicy hit. Let’s just say, that was a one-off experiment.
- If you fancy it a bit lighter, try folding in some lightly whipped cream at the end. I only do this when I’ve got leftover cream, but it’s lush.
About Those Kitchen Gadgets (And How I Make Do)
A food processor is the easiest path, but I’ve honestly managed with an immersion blender (stick blender, wand – whatever you call it). In a real pinch, you could mash everything with a fork, but I wouldn’t do it for company. That said, I once broke my main blender and used a potato masher, then mixed with a whisk — the texture wasn’t mousse, but it wasn’t half-bad either.
Keeping It (If You Have Any Left)
Just stick the bowls (cover them if you care about fridge smells creeping in) in the fridge and they’ll last a solid two days, but honestly, in my house it never survives more than a day! I actually think it tastes even better the next day when it firms up.
How We Like to Serve It
I love this with fresh raspberries when they’re on sale – or, if we’re feeling a bit posh, I’ll add a dollop of whipped cream and a dusting of cocoa. Sometimes the kids toss on sprinkles (not strictly necessary, but hey, who am I to ruin their fun?). Friday nights, we eat it right out of the mixing bowl while bingeing a new series (if you haven’t tried Ted Lasso yet, here’s your sign).
What I Wish I Knew (Pro Tips – Learned by Doing)
- Don’t rush blending. I once did it on low speed and ended up with lumpy cottage cheese bits, not mousse. Let that machine do its thing.
- Tastes a little bland? Add a pinch more cocoa or sweetener. You can always adjust after blending – nothing’s set in stone.
- Worried it won’t set? The fridge fixes miracles. If not, serve it as a chocolate cottage cheese dip. Kids dunk apple slices in it… or so they tell me.
FAQ – You Asked, I’ve Tried to Answer (Honest!)
- Can I make this without a blender?
- Err… you could try, but your arm’s going to hate you. Maybe mash really well and pretend you wanted it rustic!
- Is it really okay for breakfast?
- Listen, there’s protein, there’s dairy, and there’s happiness. I say yes—but I’m not your dietitian. For other high-protein ideas, I’m a fan of Budget Bytes’ breakfast bowls too.
- It tastes too tangy! What gives?
- Ah, that’s probably your cottage cheese. You could try a sweeter one or add a tad more sweetener next go-round.
- Can I double it?
- Absolutely. I sometimes triple-batch it, especially if friends are coming by. Though, pro tip: don’t overflow your blender. Voice of experience.
- What cocoa do you use?
- Honestly, whatever’s in the cupboard. But if you want a rec, I do splash out for Valrhona for special occasions.
- Is this really mousse?
- Well, sort of—it’s my version. Purists might scoff (they can bring their own dessert, right?).
Oh, and if you want to read more about different methods for whipped cottage cheese, I found a super helpful primer on Cooking Light last winter.
Anyway, that’s the whole dog-and-pony show! If you try it, let me know how it goes—or if your variation trumps mine, I’ll be the first to admit defeat.
Ingredients
- 1 3/4 cups (400g) cottage cheese, low-fat
- 1/4 cup (30g) unsweetened cocoa powder
- 2 1/2 tablespoons (35g) honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk of choice
- 1/8 teaspoon sea salt
- 50g dark chocolate (70%) for melting or garnish
- Fresh raspberries or cacao nibs, optional for serving
Instructions
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1Place cottage cheese, cocoa powder, honey or maple syrup, vanilla extract, milk, and sea salt into a high-speed blender or food processor.
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2Blend on high until the mixture is completely smooth and creamy, scraping down the sides as necessary.
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3If desired, melt dark chocolate and drizzle over the mousse or gently fold in for extra chocolatey richness.
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4Spoon the mousse evenly into four serving glasses or bowls. Chill for at least 30 minutes for a firmer texture, or enjoy immediately for a softer mousse.
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5Top each mousse with fresh raspberries or cacao nibs before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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