This Chocolate Mousse is gluten free, high in protein, and so chocolatey rich you would have no idea that the main ingredient is cottage cheese! It’s perfect for a quick snack or treat when that sweet tooth kicks in.
If you haven’t hopped on the viral cottage cheese trend yet, I don’t blame you, because I was skeptical at first too. But now that I’ve tried so many recipes, both sweet AND savory, with cottage cheese being the main ingredient… I’m such a fan!
High-quality dairy is such a great, balanced food because it’s high in protein and fats to help keep you fuller for longer. Cottage cheese is one of my favorite ways to add more protein into my diet which helps support hormone health, blood sugar, muscle growth, and SO much more! Add it to eggs, pancakes, desserts – the possibilities are endless and I feel like I’ve tried them all 🙈
Watch the video tutorial HERE.
What You’ll Need
- Cottage Cheese
- Cocoa powder – or cacao powder, it will be a little bitter.
- Powdered sugar – or powdered monkfruit, or maple syrup.
- Chocolate (optional) – for the hard chocolate shell!
How To Make
Pour all of your ingredients into a high-power blender. Blend until completely smooth – it will need to blend for a while to help thin out the mixture!
Next, pour everything into a dish and set it in the freezer for one to two hours. To prevent iciness, stir once about halfway through.
Once it’s set, you can add the hard chocolate shell! Separately, melt some chocolate by microwaving and stirring every ten seconds until fully melted and smooth. Pour it on top of the mousse, add some sea salt, and enjoy!
More High Protein Treats
Snickers Frozen Yogurt Bites (Gluten Free)
High Protein Cheesecake Ice Cream (Gluten Free)
High Protein Healthier Buckeyes (Gluten Free, Vegan)
Cottage Cheese Chocolate Mousse (Gluten Free, High Protein)
Ingredients
- 1 cup cottage cheese
- 1/3 cup cocoa powder (or cacao powder)
- 1/4 cup powdered sugar or powdered monkfruit (or maple syrup)
Optional: Chocolate for hard shell
Instructions
- Blend cottage cheese, cocoa powder, and sweetener until smooth and thin.
- Pour into a dish and freeze for 1-2 hours, stirring once halfway through.
- Once set, take out of the freezer and make the chocolate shell. Melt chocolate in the microwave, stirring every 10 seconds until fully melted. Pour on top of mousse, add sea salt, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, and Pinterest!
For how many people is this recipe?
1-2!
Way too much cocoa. It was so bitter that I needed to add way too much sweetener. Next time I will start with a tablespoon of cocoa and add from there.
You can definitely add less cocoa based on your taste preferences 🙂
How many calories and protein is in 1 serve?
Hi Margaret! You can always type the recipe into a nutrition app or online calculator to find this information, I don’t include that on my site 😊
after the two hours do i transfer the mason jars with the mixture to the frig or store in the freezer?
Either! I store in the freezer and let it thaw an hour or so before eating for a thicker consistency. If you like it a little more like a thick yogurt consistency, the fridge works too! 🙂
loved it!!!!!!!!!!!!!!!!!!!!! i added some chocolate chips and marshmallows for my kids to enjoy cause its healthy but they loved it.!!!!!!!!!!!!!!!!!!!
I am so happy to hear that!!! 🙂 thank you for the comment!
Sooooo goood.
So happy you loved it!
Wow I will do this again!!
So glad you enjoyed!!
Can I use fat-free cottage cheese?
Yes! 🙂
It’s so good and quick. I added strawberry slices to one I made but kept as is – no freezing.
My recipe only calls for 2 tablespoons of cocoa and maple syrup. I found it worked better by refrigerating overnight and I thought it was excellent.
Fun recipe! Used way less dark cocoa about 1.5 TB, 2 TB powdered sugar plus a Tsp agave, I added fresh blackberries. Fridge overnight for us worked great!
So glad you enjoyed!! 🙂 Sounds delicious with blackberries!
I made this mousse today without the chocolate shell. I wasn’t patient enough to refrigerate for 2 hours, so it was more pudding-like. The remainder will be mousse-like. I had some mini chocolate chips so I topped it with those. So good!
Thanks for sharing your recipe!
So glad you enjoyed! 🙂