Cottage Cheese Chocolate Mousse
on Mar 16, 2025, Updated Mar 18, 2026
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This rich and creamy cottage cheese chocolate mousse is packed with protein and a delicious way to cure your chocolate craving! It’s made with 6 ingredients and has 33 grams of protein per serving! It takes 5 minutes to make and you can eat it right away or chill it for 30 minutes for a thicker, more traditional mousse consistency.
I always crave something sweet after dinner. Usually I have a piece of dark chocolate, but now I find myself reaching for this cottage cheese chocolate mousse. Not only does it satisfy my craving for something sweet and chocolate, but it’s a delicious way to get in extra protein!
Just like traditional chocolate mousse, this protein chocolate mousse is luscious, thick, and creamy. You won’t suspect there’s cottage cheese in it because the food processor breaks down the curds until they’re silky smooth.
Most chocolate mousse recipes call for heavy cream, but my high protein mousse uses Greek yogurt and cottage cheese instead. They’re both lower in fat and excellent sources of protein and calcium. It’s crazy how you can turn these simple ingredients into a healthy chocolate dessert with the help of cocoa powder, maple syrup, and protein powder!
Another reason I love this healthy chocolate mousse is because it’s so easy to make! Just add all of the ingredients to a food processor and puree until it’s smooth. You can chill it for 30 minutes for a thicker consistency or eat it right away and have creamy cottage cheese chocolate mousse in 5 minutes!
Ingredient Notes
Cottage cheese – I used Good Culture cottage cheese and it’s the brand I recommend using. You can use either the low fat (2%) or whole milk (4%). Full fat cottage cheese will give you a slightly creamier and thicker consistency, however low-fat cottage cheese will still deliver delicious results. I haven’t tried using non-fat cottage cheese, but I suspect the consistency will be quite a bit thinner and won’t have as rich of flavor.
Greek yogurt – Plain low fat or whole milk Greek yogurt makes the protein chocolate mousse extra creamy and thick. It also adds additional protein and calcium. Fage is my favorite brand.
Cocoa powder – Unsweetened cocoa powder gives the mousse it’s chocolate flavor.
Maple syrup – Use pure maple syrup, not pancake syrup. Depending on your preference for sweetness and if you use protein powder, you may want to adjust the amount used.
Vanilla extract and espresso powder – Vanilla extract or vanilla bean paste enhance the flavor of the chocolate. Espresso powder is optional, but also brings out the chocolate flavor.
Vanilla protein powder – Boost the protein in this chocolate mousse with a scoop of protein powder. I’ve been using Ascent whey protein powder for years and love it! I also use it when I make these chocolate peanut butter overnight oats.
Tips for Making Cottage Cheese Chocolate Mousse
- Use a food processor fitted with the blade attachment. This will give you the creamiest consistency. I tested making it in a high-speed blender and it got over-processed and it quickly went from thick and creamy to runny. If you decide to use a blender to make the mousse, be very careful not to blend it too long.
- Scrape down the sides of the bowl a couple times to make sure all of the ingredients are well combined.
- It took me about a minute of pureeing before the mousse was smooth. Depending on the cottage cheese you’re using it may take more or less time.
- Chill the mousse for 30 minutes for a thicker and more authentic consistency. You can eat it immediately and it will still taste delicious, it just won’t be as thick and will have more of a pudding consistency.
Substitutions and Variations
- Extra chocolate – Swap vanilla protein powder with chocolate protein powder for an extra chocolatey flavor.
- Use ricotta – Ricotta can be used instead of cottage cheese. The differences will be that there won’t be as much protein, less tang, and the consistency will be slightly denser. I recommend using whole milk ricotta.
- Melted chocolate vs cocoa powder – Adding melted chocolate (use 2-3 tablespoons chocolate chips, melted) will give the mousse a sweeter flavor similar to traditional mousse. You may want to cut back on the sweetener if you make it this way. Just using cocoa powder gives the mousse a lighter texture, a slight tang, and keeps it lower in calories and fat.
- Toppings – Add toppings or turn the high protein chocolate mousse into a parfait. I love adding strawberries, chocolate chips, granola, crushed graham crackers, chopped nuts, or whipped cream.
- Peanut butter version – Add 1-2 tablespoons of peanut butter into the mixture before pureeing it and make chocolate peanut butter mousse.
Do I Have to Use Protein Powder?
No. If you skip the protein powder you’ll likely need to add more maple syrup. I recommend 3 tablespoons, but use whatever amount you’d like depending on your taste. Keep in mind the protein per serving will not be the same.
Storage
The chocolate cottage cheese mousse will keep in the fridge for 3-4 days. Store it in an airtight container or cover it with plastic wrap. I don’t recommend freezing it because it also contains Greek yogurt, which doesn’t freeze well. There may be excess liquid or separation once defrosted.
More Chocolate Desserts You’ll Love
Chocolate lovers, I’ve got some delicious treats for you to to try!
It’s hard to beat a good brownie, especially when it’s baked in a skillet. Try these Mexican Skillet Brownies!
Oatmeal cookie fans will appreciate these Oatmeal Chocolate Chip Cookie Bars and Oatmeal Dark Chocolate Cranberry Cookies.
For a healthier chocolate dessert, try these Greek Yogurt Fudgesicles or Chocolate Zucchini Cupcakes.
Cottage Cheese Chocolate Mousse Recipe
Equipment
Ingredients
- 1 cup cottage cheese low fat or whole milk are best
- 6 ounces plain Greek yogurt low fat or whole milk are best
- 1 scoop vanilla protein powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 teaspoon espresso powder (optional)
- Whipped cream and chocolate shavings to top the mousse (optional)
Instructions
- Add all of the ingredients to the bowl of a food processor with the blade attachment.
- Puree for 20-30 seconds then stop and scrape down the sides of the bowl. Repeat the process until the mousse is smooth and creamy.
- Divide the mousse into 2 glasses or jars. Cover and refrigerate for 30 minutes, if desired. Serve the mousse topped with whipped cream and chocolate shavings if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Cottage Cheese Chocolate Mousse, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
This was absolutely delicious! The texture and consistency was exactly like a regular chocolate mousse. I think I’ll try chocolate protein next time for a bigger chocolate flavor. So good!
Super delish!! I don’t have a food processor so I used an immersion blender and it worked perfectly! The espresso really makes it, don’t be tempted to skip it. The perfect post-vacation treat when I want something sweet but not all the extra junk that can come with it.
Thanks for making the mousse Nikki and for sharing the tip about the immersion blender!
Delicious! Danae – you are batting 100 with me. Every recipe of yours that I have made has been a winner. Thank you so much!
Supposed to be batting 1000. Haha Just made another batch. So yummy. I top with tiny chocolate curls.
I’m definitely going to try these receipes, looks so 😋
Enjoy Joanne!