This indulgent chocolate mousse feels decadent, yet it is protein-rich and ready in minutes, making it perfect for weeknight treat or a make-ahead dessert for guests. If you want a silky, lighter mousse without sacrificing flavor, this recipe delivers both comfort and nutrition.
Why this recipe works
- Cottage cheese gives a naturally creamy base, while being higher in protein than cream, Greek yogurt, or mascarpone.
- Cocoa powder and honey balance deep chocolate flavor with clean sweetness, no refined sugar needed.
- A quick blitz in the blender yields a silky, aerated texture that passes for classic mousse.
- Versatile toppings let you dress it up for special occasions or keep it simple for everyday snacks.
You can save the printable version on our Cottage cheese chocolate mousse recipe page for easy sharing on Pinterest and Facebook.
Ingredients
- 2 cups cottage cheese, full-fat
- 4 to 5 tablespoons honey, start with 4 and add the 5th if needed
- 3 to 4 tablespoons cocoa powder, start with 3 and add the 4th if needed
- 1 teaspoon vanilla extract
- Whipped cream, optional topping
- Optional garnishes, chocolate shavings or fresh berries
Ingredient notes and substitutions
- For a smoother mouthfeel, use small-curd cottage cheese or briefly drain large curds.
- Swap honey for maple syrup or agave for a vegan-friendly sweetener.
- Unsweetened cocoa powder works best for an intense chocolate flavor, but Dutch-processed cocoa will give a darker, rounder taste.
- If you want extra protein and fiber, consider folding in 1 tablespoon ground chia seeds after blending, as in our mousse with chia seeds variation.
Photo of ingredients laid out
Where to find specialty items
- Full-fat cottage cheese is available at most supermarkets, or buy from a local creamery for a fresher flavor.
- Look for high-quality unsweetened cocoa powder in the baking aisle. Organic honey can give a more nuanced sweetness.
STEP-BY-STEP
Add the cottage cheese, honey, cocoa powder, and vanilla extract to a food processor or high-speed blender.
- Process photo suggestion, showing the measured ingredients in the blender bowl.
- Checkpoint, ingredients should sit in even layers so blending is even.
Blend on high until the chocolate mousse is completely smooth, about 45 to 60 seconds. Stop and scrape the sides, then blend again for the silkiest texture.
- Visual cue, the mousse will change from grainy to glossy and pourable.
- Tip for success, scrape and re-blend to eliminate any cottage cheese curds.
Transfer to your serving containers, chill for at least 30 minutes if you prefer a firmer set. Top with whipped cream and chocolate shavings, or with fresh berries, if desired.
- Process photo suggestion, showing finished mousse topped with berries.
Tips for success at each stage
- If your blender struggles, add 1 tablespoon milk to help it spin.
- Taste before chilling, adjust honey or cocoa in small increments.
- Chill briefly for a firmer texture, longer for a dessert that slices.
You might also enjoy this easy savory breakfast idea using cottage cheese, see our baked cottage cheese eggs for more ways to use cottage cheese.
TIPS & VARIATIONS
Make-ahead and storage
- Make the mousse up to 48 hours in advance, stored in an airtight container. It may firm slightly as it chills, so stir gently before serving.
- Keeps well in the refrigerator for up to 3 days.
Recipe variations
- Vegan-style, use silken tofu instead of cottage cheese and maple syrup for sweetness.
- Extra chocolate, fold in mini chocolate chips after blending for texture.
- Protein boost, add a scoop of chocolate protein powder before blending.
- Fruit swirl, fold in 2 tablespoons raspberry compote for a fruity layer, inspired by our cottage cheese banana bread flavor pairing ideas.
Serving suggestions
- Serve in small ramekins for dessert, or layer in parfait glasses with granola for a brunch twist.
- Garnish with mint, toasted nuts, or a dusting of cocoa for a Pinterest-ready photo.
Pro tips for best results
- Use room-temperature cottage cheese for easier blending.
- Taste and adjust honey and cocoa before chilling, flavors concentrate when cold.
- For an ultra-smooth texture, press the blended mousse through a fine sieve, though this is optional.
COMMON MISTAKES TO AVOID
- Using low-fat cottage cheese, result, thinner mousse texture and less richness. Fix by adding 1 tablespoon of full-fat yogurt or cream.
- Under-blending, result, grainy texture. Fix by scraping sides and blending an extra 20 to 30 seconds.
- Over-sweetening, result, cloying after chilling. Fix by balancing with extra cocoa or a squeeze of lemon.
- Adding too much liquid, result, runny mousse. Fix by chilling to firm up, or fold in a tablespoon of powdered milk.
- Skipping the chill, result, mousse may be too loose. Fix by refrigerating for at least 30 minutes.
- Using overly bitter cocoa, result, harsh flavor. Fix by adding a small extra tablespoon of honey.
- Not tasting as you go, result, unbalanced final flavor. Fix by adjusting sweetener or cocoa before serving, small increments matter.
For a fudgy, baked chocolate twist using cottage cheese, try our cottage cheese brownies which explore another texture profile.
Enjoy making this high-protein chocolate mousse, perfect for Pinterest pins and Facebook shares, and share your photos to inspire others.
Cottage Cheese Chocolate Mousse
Ingredients
Main Ingredients
- 2 cups cottage cheese, full-fat For a smoother mouthfeel, use small-curd cottage cheese.
- 4-5 tablespoons honey Start with 4 tablespoons and add the 5th if needed.
- 3-4 tablespoons cocoa powder Start with 3 tablespoons and add the 4th if needed.
- 1 teaspoon vanilla extract
- to taste Whipped cream Optional topping.
- to taste Chocolate shavings or fresh berries Optional garnishes.
Instructions
Preparation
- Add the cottage cheese, honey, cocoa powder, and vanilla extract to a food processor or high-speed blender.
- Blend on high until the chocolate mousse is completely smooth, about 45 to 60 seconds. Stop and scrape the sides, then blend again for the silkiest texture.
- Transfer to your serving containers; chill for at least 30 minutes if you prefer a firmer set. Top with whipped cream and chocolate shavings or fresh berries, if desired.
Tips for Success
- If your blender struggles, add 1 tablespoon of milk to help it spin.
- Taste before chilling, adjust honey or cocoa in small increments.
- Chill briefly for a firmer texture, or longer for a mousse that slices.
