Macros (per serving, makes 4)
- Protein: 16–20g
- Net Carbs: 4–6g
- Calories: ~180–220
Ingredients
- 2 cups full-fat cottage cheese
- 3 tbsp unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 2 tbsp heavy cream or unsweetened almond milk
- Pinch of salt
Optional Add-Ins
- 1 scoop chocolate protein powder
- 1 tbsp peanut butter
- Espresso powder
- Sugar-free chocolate chips
- Cinnamon
Instructions
1. Blend Everything
Add to blender or food processor:
- cottage cheese
- cocoa powder
- sweetener
- vanilla
- cream
- salt
Blend:
- 1–2 minutes
Until completely smooth and creamy.
2. Adjust Texture
If mousse is too thick:
- add 1 tbsp almond milk at a time.
If sweeter chocolate flavor is needed:
- add more sweetener or cocoa.
3. Chill
Refrigerate:
- 30–60 minutes
Texture becomes thicker and mousse-like after chilling.
Optional Chocolate Protein Version
Blend in:
- 1 scoop chocolate whey isolate
This boosts protein significantly.
If needed:
- add extra almond milk.
Toppings
- Whipped cream
- Dark chocolate shavings
- Crushed pecans
- Cocoa dusting
- Strawberries (small amount for low carb)
Flavor Variations
Peanut Butter Chocolate Mousse
Add:
- 1–2 tbsp natural peanut butter
Mocha Mousse
Add:
- ½ tsp instant espresso powder
Cheesecake Chocolate Mousse
Add:
- 60g cream cheese
for extra richness.
Tips
- Full-fat cottage cheese gives the creamiest texture.
- Blend thoroughly so it becomes silky smooth.
- Chill overnight for best flavor.
- Use Dutch cocoa for deeper chocolate taste.
