Healthy Cottage Cheese Chocolate Mousse

This cottage cheese chocolate mousse is rich, creamy, and unbelievably easy. It feels like dessert but works just as well as a high-protein snack. Best part? No whipping, no cooking, and no guilt.

How I Discovered This One

This recipe came out of pure curiosity. I was looking for a dessert that didn’t involve turning on the oven, had some protein, and wouldn’t make me feel sluggish afterward. 

I had a tub of cottage cheese in the fridge and a serious chocolate craving — so I tossed a few ingredients in the blender to see what would happen.

The result was smooth, chocolatey, and surprisingly decadent. Since then, I’ve made this at least once a week. It’s one of those “too easy not to try” kind of recipes.

What You’ll Need

• 1 cup cottage cheese (full-fat or low-fat, both work)
• 2–3 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup or honey (adjust to taste)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: 1–2 tablespoons milk for a softer texture
• Optional toppings: whipped cream, shaved chocolate, berries, or sea salt flakes

That’s it. Just a few ingredients and a blender — and you’re on your way to a rich, chocolatey treat that’s secretly good for you.

Blend It Smooth

Add the cottage cheese, cocoa powder, sweetener, vanilla, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.

This step is key — blend longer than you think you need to. You want the cottage cheese to break down fully so you get a silky mousse texture. No lumps, no graininess — just smooth chocolate goodness.

If it’s too thick, add a splash of milk (any kind) to help it blend better. Start small; you don’t want to thin it out too much.

Taste and Adjust

After blending, give it a quick taste. Want it sweeter? Add another teaspoon of maple syrup or honey. Want it richer? Add a little more cocoa powder. This recipe is super flexible, so you can tweak it to your liking.

Once you’re happy with the flavor, transfer the mousse to small jars or bowls.

Chill It

Technically, you can eat it right away — but if you let it chill in the fridge for 30–60 minutes, the texture gets even better. It thickens up and feels more like a traditional mousse.

You can also make it a day ahead. It holds up really well in the fridge and makes an easy grab-and-go dessert or snack.

Serve It Up

Top with whatever makes you happy — whipped cream, chocolate shavings, raspberries, sliced strawberries, a pinch of flaky sea salt, or a dollop of peanut butter.

I like to serve it in small glasses for a fancy feel, even if I’m just eating it in sweats on the couch.

It’s one of those recipes that you can totally customize without messing it up.

Why I Keep Making It

This mousse hits all the marks. It’s creamy, chocolatey, and feels like a treat — but it’s made with real, simple ingredients and takes less than five minutes. Plus, it’s naturally high in protein thanks to the cottage cheese, which makes it more satisfying than most desserts.

It’s also a great way to use up cottage cheese if it’s been sitting in your fridge. I’ve converted multiple cottage cheese skeptics with this recipe. Once it’s blended, you’d never guess what’s in it.

Storing Leftovers

Store any extras in the fridge, covered, for up to 3 days. It might firm up a little, but give it a quick stir or let it sit at room temp for a few minutes before eating.

You can also freeze it in popsicle molds or small containers for a frozen treat. It becomes more like frozen fudge — but still delicious.

A High Protein Dessert

Cottage cheese chocolate mousse is proof that dessert doesn’t have to be complicated — or bad for you. It’s creamy, satisfying, and made with just a handful of ingredients you likely already have. Whether you’re trying to eat more protein, cut back on sugar, or just want a quick chocolate fix, this recipe is a win.

Give it one try, and you’ll probably end up making it again and again. I know I do.