You’ll Need
- 1 cup (220g) cottage cheese, full-fat preferred
- 3 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup, or to taste
Blend Everything
Dump the cottage cheese, cocoa powder, and maple syrup into your blender or food processor.
Blend on high for ~30-60 seconds. You want this completely smooth – no cottage cheese texture left at all. It’ll look like thick chocolate pudding when it’s ready.
Scrape down the sides with a spatula and give it another quick pulse. Sometimes the cocoa powder sticks to the sides.
Dial in the Sweetness
Taste it – 2 tablespoons maple syrup is my baseline but you might want it sweeter.
Add more maple syrup a drizzle at a time and pulse to combine. The full-fat cottage cheese needs less sweetener than low-fat versions.
Let it Set
Spoon into small glasses or ramekins – this makes about 2 servings.
Stick it in the fridge for at least 30 minutes. The texture firms up and gets more mousse-like as it chills.
You can eat it right away if you’re impatient but the cold really improves the texture. After an hour it’s perfect – smooth, thick, and you’d never guess there’s cottage cheese in there.
Chocolate Cottage Cheese Mousse
Ingredients
- 1 cup 220g cottage cheese, full-fat preferred
- 3 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup or to taste
Instructions
- Add cottage cheese, cocoa powder, and maple syrup to blender.
- Blend 30-60 seconds until completely smooth.
- Scrape sides, pulse again briefly.
- Taste and adjust maple syrup if needed.
- Divide into 2 serving dishes.
- Refrigerate 30-60 minutes until firm and chilled.
