Looking to add a protein punch to dessert? This recipe for Cottage Cheese Mousse is made with just four ingredients and comes together in 10 minutes. Add a dollop of peanut butter or a scoop of protein powder for even more nutritional oomph, and freeze it in Popsicle molds for healthy Fudgesicles!
Table of Contents
- Cottage Cheese Mousse: What Makes It So Creamy and Craveable
- Grab These Ingredients
- How Do You Whip Cottage Cheese?
- How to Make Cottage Cheese Chocolate Mousse
- Want a frozen twist? Turn It Into Fudgesicles!
- How to Serve Mousse
- Tips & Variations
- Storage Tips
- FAQs
- More Healthy Desserts
- Cottage Cheese Chocolate Mousse Recipe
I’ve been a cottage cheese fan long before it became a thing. I’ve been sneaking the protein-packed food into my green smoothies for over a decade, and it’s still one of my favorite ways to add creaminess and nutrition without relying on protein powder.
So when I set out to create a dessert that’s both crave-worthy and wholesome, this cottage cheese chocolate mousse quickly earned a top spot on my favorites list.
It’s rich and chocolatey, made with just a handful of ingredients, and packs 19 grams of protein per serving. Just cottage cheese, cocoa, maple syrup, and vanilla blended into silky, spoonable bliss. A healthy dessert that tastes like full-on chocolate pudding? Yes, please.
Cottage Cheese Mousse: What Makes It So Creamy and Craveable
Whipping the cottage cheese in a food processor (just like in my mini cottage cheese cheesecakes) breaks apart the curds and aerates the mixture. The result is a light, silky-smooth mousse with an irresistibly chocolatey taste. Think chocolate pudding, but with way more staying power. Here’s why you’ll love it:
- 19g protein per serving
- Naturally sweetened
- No fancy equipment needed
- Doubles as fudgesicles!
All you need is four simple ingredients, plus an optional add-in or two. It’s important to note that using unsweetened cocoa powder allows you to amp up the chocolate flavor while controlling the sweetness. I like the pairing of chocolate and maple syrup, but honey also works great.
Here’s a closer look at what you’ll need:
- Cottage Cheese: Full-fat (at least 4%) cottage cheese is preferred in this recipe. While you technically can use lower fat options, the 4% (or higher) variety yields the smoothest texture, and packs the most protein.
- Unsweetened Cocoa Powder: This is where we take the humble cottage cheese from simple snack to decadent dessert. Feel free to add more cocoa powder for a richer chocolate flavor.
- Maple Syrup: In addition to its iconic taste, maple syrup has a lower glycemic index than honey, which means it leads to a slower release of sugar into the blood stream. Not a fan of maple flavor? Sub in honey!
- Vanilla Extract: No mousse is complete without a splash of the good stuff! The vanilla rounds out the flavor profile of the mousse and helps take cottage cheese from savory to sweet.
See the recipe card for full information on ingredients and quantities.
How Do You Whip Cottage Cheese?
There are three primary ways to whip cottage cheese and transform it from chunky to smooth in seconds.
- Food Processor: A food processor is the fastest way to whip cottage cheese in small or large quantities.
- Blender: Yes, you can use a blender to make whipped cottage cheese! You do not need to add any other ingredients, although you may need to stop and scrape down the sides of the blender more frequently than if you are using a food processor.
- Hand Mixer: That’s right! There are ways to make whipped cottage cheese without a food processor or blender… and the primary way involves a hand mixer! Simply blend the cottage cheese on high speed until it’s smooth and creamy. Just be sure to scrape the bowl often.
- Whip the cottage cheese. Add it to a food processor, along with the other ingredients, and blend until smooth. It’s important to note that the mixture will appear grainy after 1 to 2 minutes, but keep blending until all of the curds have been broken up and you’re left with a whipped texture.
- Spoon into glasses. Serve the chocolate mousse in bowls or stemmed glasses and top it off with whipped cream and your choice of fruit. I like a dusting of cocoa powder as a final garnish.
Want a frozen twist? Turn It Into Fudgesicles!
This cottage cheese chocolate mousse makes fantastic high-protein Fudgesicles. Just transfer the blended mousse into a sealable plastic bag, snip the corner and pipe the mixture into your Popsicle mold of choice (these silicone Popsicle molds are my fave!). Freeze for at least 6 hours, or until firm.
They’re rich, creamy, and taste like a grown-up version of the fudge pops you loved as a kid—only with more protein and no added sugar.
Pro tip: Run the molds under warm water for a few seconds to release the popsicles easily.
How to Serve Mousse
I love the versatility of chocolate mousse, especially when it comes to how you serve it. Spoon it into regular ol’ bowls for a quick treat, or up the elegance by adding it to my favorite coupe glasses and topping it off with homemade whipped cream, fresh berries and a cocoa powder shower.
Tips & Variations
Use full-fat cottage cheese for the creamiest texture and highest protein count. Lower-fat versions work but may yield a thinner mousse.
- Blend until silky smooth. The mixture will look grainy at first—keep going! It usually takes 2–3 minutes in a food processor.
- Chill before serving if you want a firmer mousse. A quick 30-minute rest in the fridge gives it a pudding-like texture that’s extra spoonable.
- Pipe into popsicle molds for high-protein Fudgesicles. (See details above!)
- Boost the protein even more.
- Add 1 to 2 tablespoons of peanut butter or almond butter before blending. It adds richness and healthy fats.
- Mix in 1 scoop of protein powder (chocolate or unflavored). If your powder is sweetened, reduce the maple syrup slightly.
Storage Tips
Store leftover mousse in airtight containers in the fridge for up to 3 days. Give it a stir before serving. For best texture, top just before serving (especially if using whipped cream or fresh fruit). If you’ve made the frozen version, the Fudgesicles will last up to 1 month in the freezer. Wrap individually in plastic wrap or store in sealed molds.
FAQs
Surprisingly, no. Once whipped and combined with cocoa and maple syrup, the cottage cheese flavor fades into the background, leaving behind a creamy, tangy base that tastes like a lighter chocolate pudding.
Not for this exact recipe. Greek yogurt has a different texture and tang, and it won’t whip up the same way. You’d need to adjust the liquid and sweetener ratios to make it work.
Definitely! The mousse keeps well in the fridge for up to 3 days. Store it in airtight containers and give it a quick stir before serving. It’s great for post-workout snacks or late-night chocolate cravings.
It’s not recommended. Cocoa mix usually contains sugar and other additives, which will throw off the flavor and texture. Stick with unsweetened cocoa powder for the best results.
Ready to dive in? Scroll down to the recipe card to whip up your new favorite healthy chocolate dessert!
More Healthy Desserts
Find inspiration for more quick, healthy dessert recipes, including:
Ingredients
- 1 1/2 cups cottage cheese (4% preferred)
- 3 Tablespoons unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- Peanut butter or protein powder (optional)
Instructions
- Add the cottage cheese, cocoa powder, maple syrup, vanilla extract and ¼ teaspoon kosher salt to the bowl of a food processor. Blend until smooth, 1 to 2 minutes.
- Transfer the mousse to serving glasses and serve immediately or store in an airtight container in the fridge until ready to serve.
Kelly’s Notes
- For more protein, and to customize the flavor, add 3 tablespoons creamy peanut butter or 1 scoop protein powder to the food processor along with all other ingredients and blend until cream
- Refrigerating the mousse will give it more of a pudding-like consistency
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Can you taste the cottage cheese?
Not at all, Jan!
Had everything on hand for this and it was surprisingly good!!! Added some peanut butter and can’t wait to try making the pops in the freezer. Thank you!
So glad you enjoyed it, Elena!
I want to try this! Is the protein content accurate, tho? Says it’s only 1g per serving (?)
Hi Louise! Thanks for catching that :) The nutritional info wasn’t registering properly but is fixed now. Each serving should have between 9 and 12 grams of protein, depending on what type of cottage cheese you use. Enjoy!