Chocolate Protein Mousse
Nutrition Snapshot
I originally created this Cottage Cheese Chocolate Mousse for a client, and after nearly five attempts to get it just right, I finally nailed it. And let me tell you—once I did, I couldn’t believe it was made with cottage cheese. It’s thick, creamy, and everything you love about chocolate mousse, but secretly packed with protein.
When I owned my gym, I worked with hundreds of women trying to eat more protein, and during my time as a corporate health coach, I coached thousands of clients struggling with the same challenge. I heard it over and over—hitting that daily protein goal felt overwhelming. That’s exactly why I love recipes like this. It’s a simple, delicious way to get in 12 grams of protein per serving, making it the perfect way to end the day (if you ask me).
If you’re all about high-protein desserts, you have to try my Cottage Cheese Chocolate Pudding—another creamy, protein-packed treat—or my all-time favorite High Protein Strawberry Cheesecake. Both are just as satisfying and a great way to sneak in extra protein while enjoying something sweet!
How to make cottage cheese chocolate mousse
Get out all your ingredients (cottage cheese, honey, cacao powder, vanilla extract, chocolate chips and flaky salt). 
In a food processor or blender, add cottage cheese, honey, cacao powder and vanilla extract. Blend well until the mixture is creamy. In a small bowl, melt the chocolate chips. I recommend using 30 second increments and microwaving a total of 1 minute. Pour the melted chocolate into the food processor with the cottage cheese mixture and blend immediately. Blend well until the chocolate is fully incorporated. 
Top with flaky salt and add any additional toppings and enjoy.
Sam’s Tips for Success
After testing this recipe 5 times, I feel like I finally cracked the code to making the best high protein cottage cheese chocolate mousse. Here are my top tips:
- Blend cottage cheese until completely smooth – Whether you’re using a food processor or a high-speed blender, be sure to blend the cottage cheese until there are no lumps before adding the chocolate. This is key for achieving that rich, creamy mousse texture.
- Melt the chocolate at the right time – Don’t melt the chocolate chips until after you’ve blended the cottage cheese mixture. If you melt them too early, they can start to cool down and create a chunky texture when blended in.
- Blend immediately after adding the melted chocolate – Since the cottage cheese is cold and the chocolate is hot, you want to blend right away. If you wait too long, the chocolate can start to harden, giving the mousse a grainy texture.
- Use raw honey for the best texture – I tested this recipe multiple times and found that raw honey works best. It’s slightly thicker than regular honey, which helps create a smoother consistency. But if you don’t have it, regular honey or maple syrup will work too.
- Go for full-fat cottage cheese – Trust me on this one! Full-fat cottage cheese makes the mousse extra thick and creamy, plus it has a milder, less sour flavor.
- Make in advance if you have time – this chocolate cottage cheese mousse actually gets thicker and has even better texture if it can rest in the fridge for a few hours.
What makes this high in protein
- Cottage cheese – One half cup of cottage cheese typically contains 12 to 24 grams of protein (depending on the fat content).
Get Creative with Your Protein Mousse
Here are some fun variations to switch up your cottage cheese chocolate mousse while keeping it high-protein and delicious:
- Peanut Butter Chocolate Mousse – Add 1-2 tablespoons of peanut butter (or almond butter) to the cottage cheese mixture before blending for a classic Reece’s flavor combo.
- Mocha Protein Mousse – Stir in ½ teaspoon of instant espresso powder to enhance the chocolate flavor and give it a subtle coffee kick. Be sure it’s decaf if this is your nighttime snack!
- Spicy Chocolate Mousse – Add a pinch of cayenne pepper and a dash of cinnamon for a Mexican hot chocolate-inspired variation.
- Chocolate Berry Mousse – Swirl in blended raspberries or strawberries to the chocolate mousse for a fruity, tart contrast to the rich chocolate.
- Extra Protein Boost – Blend in ½ scoop of chocolate or vanilla protein powder for even more protein (you may need to add a splash of milk to adjust the consistency).
- Crunchy Topping – Sprinkle chopped nuts, cacao nibs, chocolate chips or granola on top for added texture.
- Coconut Chocolate Mousse – Add a little coconut extract and top with shredded coconut for a chocolate-coconut combo.
Chocolate Cottage Cheese Mousse
Recommended Equipment
- Food processor or high speed blender
Ingredients
- ½ cup cottage cheese, full fat is best
- 1 tablespoons raw honey, honey or maple syrup will also work
- ½ tablespoon cacao powder, or cocoa powder
- 1 teaspoon vanilla extract
- 3 tablespoons chocolate chips, dark chocolate is best
- pinch flaky salt, optional
Instructions
- Add cottage cheese, raw honey, cacao powder and vanilla extract to food processor or blender and blend until smooth (scrape down the sides as needed).½ cup cottage cheese | 1 tablespoons raw honey | ½ tablespoon cacao powder | 1 teaspoon vanilla extract
- In a small bowl, melt the chocolate chips. I recommend using 30 second increments, this should take about 1 minute total. Be sure to stir well after the 1 minute mark until all the chips are melted.3 tablespoons chocolate chips
- Pour melted chocolate into the cottage cheese mixture and blend immediately until smooth.
- Serve immediately or store in the fridge for 3-4 hours to set up further. Right before serving, sprinkle with some flaky salt and add your favorite toppings.pinch flaky salt
Notes
- Be sure to fully blend the cottage cheese mixture until smooth for best texture.
- Once melted, add chocolate to cottage cheese and blend immediately. Waiting to blend can create a grainy texture as the chocolate will start to harden once it hits the cold cottage cheese.
- If you have the time, let this rest in the fridge (even 20 minutes is great but 3-4 hours is best). This will help the mousse get a little firmer texture.
- Store leftovers in a tightly sealed container in the fridge for up to 3 days.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Common Questions
Does this taste like cottage cheese?
Nope! The melted chocolate and honey completely mask the cottage cheese flavor, leaving only a rich and creamy texture.
Can I use fat-free or low-fat cottage cheese?
Yes, but full-fat is best for the thickest texture and best flavor. If using lower-fat versions, you may need to add a little extra honey to balance the tanginess and may notice the mousse is not as thick.
Can I make this ahead of time?
Yes! This actually gets even thicker when stored in the fridge after blending and can be made up to 3 days in advance. I recommend keeping in a jar with a tight fitting lid in the fridge.
Can I make this without a food processor or blender?
Unfortunately this recipe will not work without a food processor, blender or immersion blender because the texture of the cottage cheese without blending is quite lumpy. You might be able to swap out the cottage cheese for full fat greek yogurt and mix with a whisk or a hand mixer.
What can I use instead of chocolate chips?
Melted chocolate is key for the right texture and rich flavor. If you don’t have chocolate chips, chop up a chocolate bar instead. Cocoa powder alone won’t give the same result.
