Cottage Cheese Chocolate Mousse

Whenever I’m craving chocolate but still want to feel good about it, I make this Cottage Cheese Chocolate Mousse. Smooth, rich, and deeply chocolatey, sweetened with maple syrup and a hint of vanilla, and absolutely no trace of cottage cheese anywhere. Topped with whipped cream and fresh raspberries, every spoonful is creamy and impossible to put down.

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I make this for weeknight desserts, post-workout snacks, and meal prep because it’s a healthy way to satisfy chocolate cravings without sacrificing flavor. It comes together in minutes and packs a surprising amount of protein. Store covered in the fridge for 4 to 5 days.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Cottage Cheese Chocolate Mousse with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You only need a blender and four ingredients to pull this one off, and the result is genuinely impressive.

Blend Everything Until Silky Smooth

Add the full-fat cottage cheese, unsweetened cocoa powder, pure maple syrup, and vanilla paste to a high-speed blender or food processor. Blend until the mixture is completely smooth and super creamy, stopping to scrape down the sides with a rubber spatula as needed.

A high-speed blender really makes a difference here, since it fully breaks down the cottage cheese curds, leaving no graininess in the finished mousse. Keep blending longer than you think you need to, because the smoother it gets, the more luxurious it’ll be.

Stick with full-fat cottage cheese. Low-fat cottage cheese or fat-free cottage cheese will blend more thinly and won’t set into as firm a mousse after chilling. Small curd cheese works perfectly fine in this cottage cheese mousse recipe since it all blends completely smooth regardless of curd size.

Pure vanilla extract works in a pinch as a substitute if you don’t have vanilla paste on hand. The flavor will be slightly less complex, and you won’t get the vanilla bean specks, but the mousse will still taste great. However, vanilla paste really makes a difference in making it absolutely delicious.

You can also deepen the chocolate flavor with a small pinch of espresso powder, add a subtle nuttiness with almond butter, boost sweetness with an extra tablespoon of maple syrup for a sweeter mousse without being overly sweet, or cut back slightly if you want less sweetener overall.

Transfer to Serving Bowls or Jars

Once it looks glossy and uniform, pour or spoon the chocolate cottage cheese mousse mixture into individual dessert serving bowls or mason jars.

A rubber spatula helps you get every last bit of that chocolatey mixture out of the blender without any waste.

Refrigerate Until Thick and Set

Chill covered for at least 4 hours, or until the mousse has thickened and is well chilled throughout. Covering the bowls, cups, or jars with a lid or plastic wrap keeps the mousse’s surface from drying out in the fridge.

The chilling time is what gives the blended mousse mixture the best creamy texture, so don’t rush it. You may also add chia seeds before refrigerating for extra thickness and a nutritional boost without affecting the chocolate flavor if you want.

Serve Cold With Favorite Toppings

Once cold, serve immediately straight from the fridge. Add toppings like a dollop of whipped cream and fresh red berries if you like. You can make your own whipped topping with heavy cream, powdered sugar, and vanilla extract, whipped to soft peaks if you prefer homemade.

A dusting of extra cocoa powder or a drizzle of melted chocolate over the top makes for a beautiful presentation if you’re serving guests. Mini chocolate chips, chopped pecans, or any chopped nuts scattered over the mousse add a satisfying crunch against the silky, ultra-creamy base.

Enjoy!

To pack the mousse, keep the jars or bowls tightly sealed and pack them upright in a cooler or insulated bag with an ice pack. Small jars or plastic square dessert cups with a lid work especially well if you want to stack and transport them easily.

They hold up well during travel as long as they stay cold, so avoid leaving them out at room temperature for more than about 30 minutes. Add the whipped cream, fresh berries, or any toppings after you arrive so they stay fresh and don’t weep into the mousse during the journey.

How to Store Leftovers

Leftover mousse keeps well covered in the fridge for 4 to 5 days. Store it in the same jars, bowls, cups, or any airtight containers you chilled it in. If they don’t have a lid, just press a piece of plastic wrap directly against the surface to keep it fresh and prevent any skin from forming on top.

The mousse doesn’t freeze as well due to the dairy base, so I’d stick to chilling it or making a fresh batch if you want to prep further ahead. It’s so quick to make that starting fresh is never a hassle.

What to Serve With Cottage Cheese Chocolate Mousse

It’s rich and chocolatey on its own, but pairing it with something light and fruity balances it out beautifully. Fresh strawberries, raspberries, or sliced bananas alongside the mousse work really well for a healthy dessert.

A small platter of sweet treats like shortbread cookies or wafer thins makes for a lovely little dessert spread, especially when serving a sweet tooth. For a more complete dessert course, serve the mousse alongside a simple fruit salad or a few squares of dark chocolate on the side.

A hot cup of coffee or a cold glass of oat milk is a natural match with the cocoa flavor and rounds everything out perfectly.

More Easy Recipes for You to Try at Home

Here are other easy dessert recipes that I think you’re going to love.

• Chocolate Pudding
• Chocolate Chia Pudding
• Mint Chocolate Brownies
• Hot Fudge Sundae
• Strawberry Cheesecake Dip