Chocolate Cottage Cheese Mousse Recipe

I paired silky dark chocolate with tangy cottage cheese to create a rich, creamy mousse that doubles as one of my favorite Good Healthy Desserts to pin this fall.

I love surprising people with desserts that look decadent but are actually smart choices. My Chocolate Cottage Cheese Mousse started as a curious experiment and turned into a favorite I make when I want chocolate without the usual heaviness.

With cottage cheese and dark chocolate it somehow becomes silky and faintly tangy, rich enough to feel like a treat yet oddly light. I know it sounds strange, but you’ll want to spoon it straight from the bowl, or serve it to guests who will ask what the secret is.

Totally a Good Healthy Desserts kind of find, trust me, you’ll be surprised.

Ingredients

• Cottage cheese gives creaminess, lots of protein, a mild tang some people like and filling.
• Dark chocolate adds deep cocoa flavor, antioxidants and bitterness to balance sweet in desserts.
• Cocoa powder boosts chocolate intensity without sugar, adds fiber and earthy notes with little fat.
• Maple syrup or honey sweeten naturally, bring floral notes, raise carbs and calories in moderation.
• Vanilla lifts flavors, makes chocolate taste rounder, it’s subtle but important in small amounts.
• Milk lightens texture, adjusts thickness, adds a bit of calcium and fat or almond milk.
• A pinch of salt wakes flavors, cuts sweetness, makes chocolate taste deeper sparingly.

Ingredient Quantities

• 1 1/2 cups (340 g) full fat cottage cheese, well drained
• 3 oz (85 g) dark chocolate, 60 to 70% cacao
• 1/4 cup (25 g) unsweetened cocoa powder, sifted
• 1/3 cup (80 ml) pure maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• 2 to 4 tablespoons whole milk or almond milk
• 2 tablespoons powdered sugar or confectioners sugar, optional
• Fresh berries, shaved chocolate or chopped toasted pecans for serving, optional

How to Make this

1. Drain 1 1/2 cups full fat cottage cheese very well: put it in a fine mesh sieve lined with cheesecloth or a few layers of paper towel, press gently and let sit 15 to 30 minutes so it isnt watery.

2. Chop 3 oz dark chocolate into small pieces and melt gently: use a double boiler or microwave in 20 second bursts, stirring between each burst until smooth. let it cool a little so it wont cook the cottage cheese.

3. Put the drained cottage cheese, the melted chocolate, 1/3 cup maple syrup or honey, 1/4 cup sifted unsweetened cocoa powder, 1 teaspoon vanilla extract and a pinch of fine sea salt into a blender or food processor.

4. Add 2 tablespoons whole milk or almond milk to start and blitz until very smooth and mousse like. scrape down the sides and blend again. if it seems too thick add 1 tablespoon more milk at a time until you get a light, spoonable mousse (use 2 to 4 tablespoons total).

5. If you want it sweeter or silkier, add 2 tablespoons powdered sugar or confectioners sugar now and blend briefly. taste and adjust maple or honey if needed.

6. Transfer mousse to serving glasses or a bowl, cover and chill at least 30 minutes so the flavors meld and it firms up a bit.

7. For toppings: toast 2 to 3 tablespoons chopped pecans in a dry skillet until fragrant, or shave extra chocolate with a vegetable peeler, or rinse some fresh berries. pile them on top just before serving.

8. Store leftovers in an airtight container in the fridge up to 3 days. it tastes even better the next day, but dont freeze it or the texture will go weird.

Equipment Needed

1. fine mesh sieve (for draining cottage cheese)
2. cheesecloth or a few layers of paper towel to line the sieve
3. blender or food processor to make the mousse smooth
4. heatproof bowl for melting chocolate, or microwave-safe bowl if using the microwave
5. small saucepan for a double boiler if you prefer gentle melting
6. chef knife and cutting board to chop the dark chocolate into small pieces
7. rubber spatula to scrape the blender and transfer mousse
8. measuring cups and spoons for cocoa, syrup, milk and vanilla
9. small skillet to toast pecans, plus serving glasses or bowls and an airtight container for storing leftovers

FAQ

Chocolate Cottage Cheese Mousse Recipe Substitutions and Variations

• Cottage cheese – substitutions
  • Full-fat Greek yogurt, 1:1. Gives a similar tang and creaminess, blend if you want it ultra smooth.
  • Silken tofu, 1:1. Neutral flavor, very smooth when pureed, great if you want it dairy-free.
  • Ricotta, 1:1. A bit grainier and milder, but works well for a slightly lighter texture.
• Dark chocolate (60 to 70% cacao) – substitutions
  • Semisweet or 70% chocolate chips, 1:1. Sweeter than very dark bars but melts the same.
  • Unsweetened baking chocolate + 1 to 2 tbsp sugar or syrup per 3 oz, use in place of the bar. Lets you control sweetness.
  • Unsweetened cocoa powder + 1 to 1 1/2 tbsp coconut oil or butter per 3 oz equivalent. Use for a thinner, silkier mix but it’s less intense.
• Maple syrup or honey – substitutions
  • Agave nectar, 1:1. Similar sweetness and viscosity, slightly milder flavor.
  • Date syrup, 1:1. Rich, caramel like note and less processed, pairs well with chocolate.
  • Simple syrup made from brown sugar, 1:1. Use if you want that deeper molasses hint.
• Whole milk or almond milk – substitutions
  • Oat milk, 1:1. Creamy and slightly sweet, good dairy-free option.
  • Soy milk, 1:1. Neutral and protein rich, keeps mousse body better than watery milks.
  • Half and half or light cream, use slightly less (start with 1 to 2 tbsp). Makes the mousse richer and silkier.

Pro Tips

1) Drain like youre obsessed. The drier the cottage cheese the silkier the mousse, so press it well and even push it through a fine mesh or sieve after blending if you want restaurant smooth. A little extra effort here hides the curds and makes the texture dreamy.

2) Cool the chocolate before you blend it in. If the chocolate is too hot it can cook the dairy and make the mousse grainy. Melt slowly, let it come down to warm not hot, and if it ever looks seized add a teaspoon of warm milk and stir until it loosens.

3) Tweak sweetness and depth at the end. Taste after blending and add the maple or a touch of powdered sugar only if needed. A pinch of fine salt and a tiny sprinkle of instant espresso powder will make the chocolate pop without making it taste coffee.

4) Chill and add crunch last minute. Let the mousse rest in the fridge so flavors settle, but keep nuts, shaved chocolate or berries separate until you serve so they stay crisp and fresh. Leftovers are fine in the fridge for a few days but dont freeze or the texture will go weird.