This Cottage Cheese Mousse is an easy 3-ingredient chocolate mousse, high in protein, gluten-free, and low-sugar. It’s the perfect 5-minute healthy dessert if you want to up your protein but have a sweet tooth.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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In a food processor or high-speed blender, add the 3 ingredients and blend on high speed until smooth and no pieces of cottage cheese curd can be seen.
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You will have to stop the blender/food processor a few times, scrape down the sides of the bowl with a silicone spatula, and repeat until the right texture is achieved. If too thick to your liking, you can blend in 1 tablespoon of almond milk.
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Taste, adjust by adding more maple syrup if too bitter. To add flavors, add 1/2 teaspoon of vanilla extract or a pinch of salt, and blend again to incorporate.
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Serve with whipped cream, strawberries, or yogurt.
Note 2: You can also use cacao powder or carob powder. Carob won’t bring the same chocolate flavor, but it’s a great cocoa-free option.
Note 3: You can use honey or sugar-free maple syrup to cut sugar and calories. I do use sugar-free maple syrup in the nutrition panel.
Storage: Store the mousse in an airtight container in the fridge for up to 3 days.
Serving: 1 serving (using sugar-free maple syrup)Calories: 244.3 kcal (12%)Carbohydrates: 18.3 g (6%)Fiber: 4.6 g (19%)Net Carbs: 13.7 gProtein: 25.8 g (52%)Fat: 10.7 g (16%)Saturated Fat: 4.6 g (29%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 2.2 gCholesterol: 35.7 mg (12%)Sodium: 749.3 mg (33%)Potassium: 408.4 mg (12%)Sugar: 5.8 g (6%)Vitamin A: 294 IU (6%)Vitamin B12: 0.9 µg (15%)Vitamin D: 0.2 µg (1%)Calcium: 190.3 mg (19%)Iron: 1.9 mg (11%)Magnesium: 79.2 mg (20%)Zinc: 1.7 mg (11%)
Ingredients and Substitutions
You only need 3 ingredients to make this delicious dessert. Here’s how to pick and swap them.
- Cottage Cheese – This forms the creamy base of the mousse and is packed with protein. Using full-fat cottage cheese will result in a thicker consistency, while low-fat will be more like a pudding. You could also use full-fat Greek yogurt as a substitute for a different texture.
- Unsweetened Cocoa Powder – This provides the rich chocolate flavor. Cacao powder or carob powder can also be used, though carob will bring a less intensely chocolatey taste.
- Maple Syrup – This adds sweetness to the mousse. You can also use honey or sugar-free maple syrup to reduce the sugar and calorie content.
How to Make Cottage Cheese Mousse
This recipe is super simple, here’s how each step should look like!
Pour all the ingredients into a blender or food processor.
Process on high speed and scrape down the sides to make sure everything is well blended.
Carine’s Tips
Let me share a few more tips for the best dessert.
- Espresso Kick – For an enhanced chocolate flavor with a hint of coffee, try blending in a tablespoon of cold brewed espresso.
- Flavor Enhancements – A pinch of salt can balance the sweetness and bring out the chocolate flavor, while a teaspoon of vanilla extract adds a lovely aromatic note.
- Lower Calorie Option – Using low-fat cottage cheese is a simple way to reduce the overall calorie content of the mousse.
- Blending is Key – Blend the ingredients thoroughly until the mixture is completely smooth and no lumps of cottage cheese remain. You may need to stop and scrape down the sides of your blender or food processor a few times.
- Adjust Consistency – If the mousse is too thick, blend in a tablespoon of almond milk to reach your desired consistency.
- Sweetness Control – Taste the mousse before serving and add more maple syrup to adjust the sweetness to your liking.
More Low-Carb Mousse Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!