High-Protein Chocolate Mousse (Print View)

A creamy mousse blending chocolate, cottage cheese, and yogurt for a healthy indulgence.

# Components:

→ Dairy

01 - 1 1/2 cups low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt

→ Chocolate

03 - 1/4 cup unsweetened cocoa powder
04 - 2 oz dark chocolate (70% cacao), melted and slightly cooled

→ Sweetener & Flavor

05 - 1/4 cup maple syrup or honey
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Toppings

08 - 2 tablespoons dark chocolate shavings
09 - Fresh berries such as raspberries or strawberries
10 - 2 tablespoons chopped roasted nuts such as almonds, hazelnuts, or walnuts

# Directions:

01 - In a food processor or high-speed blender, combine cottage cheese, Greek yogurt, cocoa powder, maple syrup or honey, vanilla extract, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
02 - Add the melted dark chocolate and blend again until fully incorporated and the mixture is thick and silky.
03 - Taste the mousse and adjust sweetness by adding more maple syrup or honey if desired.
04 - Spoon the mousse evenly into 4 small cups or ramekins, dividing the mixture equally among the vessels.
05 - Refrigerate for at least 1 hour to allow the mousse to set and flavors to meld together.
06 - Before serving, top each cup with dark chocolate shavings, fresh berries, and chopped nuts if desired.

# Expert Advice:

01 -
  • It tastes like decadent chocolate mousse but leaves you satisfied rather than crashed, which feels like getting away with something.
  • The whole thing comes together in 15 minutes with no baking, making it perfect for when you want something that feels fancy but doesn't demand hours of your day.
  • At 16 grams of protein per serving, it actually works as a post-workout snack or breakfast boost without tasting remotely healthy.
02 -
  • Don't skip the blending step—a standard blender can leave cottage cheese slightly grainy, so a food processor or truly high-speed blender makes the difference between silky mousse and something that feels off.
  • Taste before the chocolate goes in; cottage cheese varies in saltiness and tang, so you might need to adjust sweetness before you commit the chocolate to the mix.
03 -
  • Melt your dark chocolate gently and let it cool for a minute before blending—too hot and you'll end up with broken texture, too cool and it won't incorporate smoothly.
  • If your blender struggles, add the chocolate a bit at a time and blend fully between additions rather than dumping it all in at once.
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