Cottage Cheese Chocolate Mousse

This cottage cheese chocolate mousse is rich, creamy and packed with protein. Made with just 3 ingredients, it’s a quick and healthy dessert you’ll want to make on repeat!
Contents
Why You’ll Love This Recipe Ingredients Needed Substitutions How to Make Cottage Cheese Chocolate Mousse Brittany’s Recipe Tips!How to Serve + Topping Ideas How to Store Cottage Cheese Mousse Frequently Asked Questions More Protein Desserts

I’m so excited to share this cottage cheese chocolate mousse recipe with you today! It’s become my go-to dessert over the last few weeks, and I know you’re going to love it as much as I do.

This recipe is similar to my chocolate chia mousse and avocado chocolate pudding, but it’s packed with more protein and even easier to make!

I’ve been enjoying this cottage cheese mousse on its own, topped with Cocowhip, chocolate chips, and fresh berries, but I’ve also been adding a layer of this mousse on top of my chia pudding—and the combo is SO good! It’s the perfect treat to help you get in your protein and fiber. Whether you’re looking for a quick snack or a healthy dessert, this mousse has you covered.

Why You’ll Love This Recipe

I’ve been loving cottage cheese as a secret ingredient lately, and this high protein chocolate mousse is just another reason why. It’s rich, creamy, and totally satisfies that chocolate craving—while still being packed with protein.

High in Protein – Thanks to the cottage cheese, this mousse is creamy and indulgent, with 16 grams of protein per serving to keep you feeling full.
Only 3 Ingredients – You likely already have everything you need in your fridge or pantry.
5 Minute Prep – This mousse can be whipped up in just 5 minutes. All you need is a blender! The hardest part is waiting for it to set in the fridge.
Great for meal prep – Make a batch in advance and keep it in the fridge for an easy snack or healthy dessert all week long.

If you’re looking for more cottage cheese treats, you have to try my cottage cheese cookies, cottage cheese ice cream and healthy cheesecake with cottage cheese—they’re all SO good!

Ingredients Needed

full fat cottage cheese – the base of this mousse. It blends up super smooth and gives the mousse a thick, creamy texture with a nice boost of protein. I like using Good Culture or Kalona Supernatural for the best flavor and texture.
cocoa powder – for that rich chocolatey flavor. Make sure you’re using unsweetened cocoa powder. Cacao powder works too if that’s what you have on hand!
maple syrup – naturally sweetens the mousse without any refined sugar. You can adjust the sweetness to suit your taste.

Substitutions

This recipe is super flexible, so feel free to play around with the ingredients to suit your needs or what you have on hand.

Cottage cheese: I used full-fat cottage cheese for the best creamy texture, but low-fat or even fat-free will work if that’s your preference. Just note that the texture may be slightly less rich.
Sweetener options: Honey or agave syrup are great swaps here if you don’t have maple syrup. If you’re looking for a sugar-free option, you can also use a liquid stevia or monkfruit sweetener—just start with a small amount and adjust to taste.
Cocoa powder: Unsweetened cocoa powder is my go-to, but raw cacao powder will also work. It’ll give the mousse a slightly more intense chocolate flavor and boost of antioxidants!

How to Make Cottage Cheese Chocolate Mousse

Step 1: Blend all ingredients together in a blender until smooth.

Step 2: Pour the mixture into a container and refrigerate for at least 2 hours. Enjoy straight from the fridge with toppings of choice.

Brittany’s Recipe Tips!

Just three ingredients and a blender — it really doesn’t get easier than this. That said, here are a few quick tips to make sure your mousse turns out creamy and delicious every time:

Use full-fat cottage cheese: This gives the mousse a rich, creamy texture and more flavor. I used Good Culture, which blends super smooth and has clean ingredients.
Blend long enough: Don’t rush the blending! You want the mixture completely smooth — no curds left behind. A high-powered blender works best, but a food processor will also do the job.
Taste and adjust: After blending, give it a taste and adjust if needed. Want it sweeter? Add a little more maple syrup. Prefer a deeper chocolate flavor? Add a touch more cocoa powder.

How to Serve + Topping Ideas

This cottage cheese mousse is super creamy and chocolatey on its own, but I love adding toppings to make it feel a little more special (and fun!). Here are some ideas to take it to the next level:

Fresh berries – Strawberries or raspberries are my go-to. They add a pop of color and a little tang that pairs so well with the chocolate.
Mini chocolate chips or shaved dark chocolate – For extra chocolatey vibes and a little crunch.
Chopped nuts – Walnuts or almonds add the perfect bit of texture.
Whipped cream or coconut whip – Makes this feel extra fancy if you’re serving it for dessert.
Drizzle of peanut or almond butter – You can’t go wrong with the chocolate + nut butter combo!
Crushed graham crackers or a sprinkle of granola – Adds a little crunch and makes it feel like a layered treat (my homemade granola would pair so well with this mousse).

How to Store Cottage Cheese Mousse

Got leftovers? This mousse stores beautifully! Just transfer it to an airtight container and keep it in the fridge for up to 4–5 days. I like storing mine in small jars so they’re ready to grab as a quick snack or dessert. Give it a quick stir before enjoying if any separation occurs.

Frequently Asked Questions

Is cottage cheese chocolate mousse healthy?

Yes! It’s packed with protein from the cottage cheese and naturally sweetened with maple syrup. It’s a lighter dessert option that still satisfies those chocolate cravings.

Can I use low-fat or fat-free cottage cheese?

You can, but I recommend full-fat for the creamiest texture. Lower fat versions may make the mousse slightly thinner and less rich.

Do I need a high-speed blender?

A high-speed blender works best to get the mousse super smooth and creamy, especially if your cottage cheese is on the chunkier side. A food processor can work too, but the texture might not be quite as silky.