How to Make Cottage Cheese Chocolate Mousse

Chocolate cottage cheese mousse with raspberries

You really can't go wrong with a good chocolate mousse. Traditionally made from heavy cream, melted chocolate, and whipped raw egg whites, this spoonable chocolate dessert frequently appears on restaurant and dinner party menus, and for good reason. It's a classic. But according to Tastewise data, social discussions around cottage cheese jumped by more than 44% over the past two years, and cottage cheese mousse might be leading the way.

In this recipe, unsweetened cocoa powder stands in for the melted chocolate, and whole milk cottage cheese replaces the heavy cream. Combined with honey, vanilla, and a touch of espresso, the slightly sour cottage cheese creates a tangy chocolate treat with a creamy texture and just the right amount of sweetness. And it's high in protein!

This eggless version offers an allergy-friendly alternative, and it's faster to prepare than traditional mousse. With no time spent whipping egg whites or melting chocolate over a double boiler, this cottage cheese mousse comes together in a matter of minutes. Simply blitz the ingredients in a high-speed blender, spoon into dishes, and chill.

The Best Cottage Cheese for Cottage Cheese Mousse

The 4% milkfat in whole milk cottage cheese produces the thickest, creamiest chocolate mousse. (As an added bonus, full fat cottage cheese contains the most protein, too, with approximately 11.6 grams per 100-gram serving.) Low fat (1-2% milkfat) and nonfat cottage cheeses will result in a thinner, less rich, and less flavorful mousse. Avoid cottage cheese products that contain fruit or other added ingredients.

Small or large-curd cottage cheese work equally well for this recipe, since you'll blend the ingredients until smooth. However, you can start with a small curd cheese to speed the process along.

Customizing Cottage Cheese Mousse

Chocolate cottage cheese mousse with whipped cream

Stick to liquid sweeteners (honey, maple syrup, date syrup, agave nectar) rather than granulated sugar, which won't dissolve easily into the mousse. I suggest tasting and adjusting the sweetener as desired— I enjoy a darker, more bittersweet flavor profile, but some of my taste-testers preferred a sweeter mousse.

Adding a teaspoon of instant espresso enhances and deepens the chocolate flavor, without tasting like coffee. You can increase the espresso powder for a coffee-forward mousse, or omit it for a milder taste. To introduce other flavors, replace the vanilla bean paste with another extract, such as peppermint, orange, or almond.

Garnish your cottage cheese mousse with whipped cream; shaved chocolate; sprigs of fresh mint; fresh berries; crushed nuts; chocolate sprinkles; or a few flakes of sea salt.

Recipe Tips and Tricks

Start with unsweetened cocoa powder
Use a good blender
Keep a whisk handy
Adjust quantities accordingly

Avoid the sweetened kind of cocoa designed for making hot chocolate. And opt for natural cocoa powder, rather than Dutch processed. Any good natural cocoa powder such as Guittard or Callebaut, etc. will work for this one. I even tested with a generic store brand, and it worked just fine.

For best results, make your mousse in a high-speed blender or food processor. Continue blending, scraping down the sides of the bowl periodically, until the mixture looks smooth and creamy, with no visible curds remaining. (The bright white curds will be easy to spot in the dark chocolate.)

You can store leftover cottage cheese mousse in the refrigerator for up to 2 days, but it might separate slightly. If separation occurs, whisk briskly to bring the mousse back together before serving.

As written, this recipe yields approximately four 5-ounce portions. You can halve the recipe if cooking for two, or double the ingredients to serve a larger group.

Cottage Cheese Mousse Recipe

Serves 4

Ingredients

2 cups whole milk cottage cheese
1/4 cup honey or maple syrup, or to taste
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla bean paste
1 teaspoon instant espresso powder, optional

Whipped cream, fresh berries, or shaved chocolate, to garnish

Directions

Add cottage cheese, honey, cocoa powder, vanilla bean paste, and espresso powder to a blender or the bowl of a food processor. Blend on high speed until smooth and creamy, about 2 minutes, pausing to scrape down the sides as needed.

Portion into 4 ramekins or small dishes.
Cover and refrigerate 2 hours, or until ready to serve.
Garnish with whipped cream, berries, or shaved chocolate. Serve immediately.
Store leftover cottage cheese mousse in the refrigerator for up to 2 days.