I love a dessert that feels indulgent without derailing my day, and this high-protein chocolate mousse hits that sweet spot. The secret? Whipped cottage cheese and chocolate protein powder, which turn a simple mousse into something silky, fluffy, and packed with protein.
Every spoonful is chocolatey, creamy, and just sweet enough to curb my chocolate cravings. It’s my go-to treat when I want healthy dessert recipes that actually fuel me.
Recipe Highlights
This chocolate mousse is creamy, chocolatey, and surprisingly filling:
- Ultra-creamy texture: Blended cottage cheese turns silky smooth and gives this mousse a classic, fluffy feel with zero grit.
- High in protein: Between the cottage cheese and protein powder, it satisfies my sweet tooth while actually keeping me full.
- Quick and no-bake: Everything comes together in minutes using a food processor or blender. No stove, oven, or chilling required.
- Easy to customize: I can adjust the sweetness, swap protein powders, or add fun toppings depending on who I’m serving it to.
“So easy and quick to make and so satisfyingly good!!! Especially with some raspberries! I can’t wait to try with some granola.”
– Wanda
“So easy and yummy! Creamy and just the right amount of sweetness. Thank you.”
– Lynette
What You’ll Need
This cottage cheese protein mousse uses just a handful of simple ingredients, but each one plays a part in flavor and texture:
- Cottage cheese: High-protein cottage cheese is the secret ingredient that makes the mousse thick, creamy, and protein-packed. Blending it fully is key to a smooth, fluffy texture. Bonus: Your protein content comes in at a whopping 36 grams!
- Chocolate protein powder: I took the protein factor to the next level by adding chocolate protein powder. I prefer a whey-based chocolate protein since you’re already using dairy. It blends well and keeps the mousse light.
- Cocoa powder: Cocoa powder deepens the chocolate flavor and gives the mousse a rich, slightly bitter edge that balances the sweetness.
- Maple syrup: I use just enough to sweeten the mousse without overpowering the chocolate. I like maple syrup for its mild flavor, but honey or agave also works.
- Blender or food processor: You’ll need a blender or food processor to mix all the ingredients into a smooth, creamy mousse.
Step-by-Step: How to Make High-Protein Chocolate Mousse
Making this high-protein chocolate mousse is super simple, but a few small details make a big difference in getting that perfectly creamy texture:
This high-protein chocolate mousse is delicious as-is, but you can mix things up depending on your mood or what’s in the pantry. Here are some of my favorite ideas:
This mousse is really forgiving, so feel free to experiment! If that choco-mint combo got you thinking, try my Dark Chocolate Peppermint Protein Shake or Thin Mint Chocolate Mousse Cups next.
Serving Suggestions
I love this protein powder mousse on its own, or dolloped with a little homemade whipped cream for a fancier touch. It’s also a delicious dip for fresh fruit like strawberries, bananas, or apples.
Since it’s packed with protein, it can even work as a pre- or post-workout snack to help fuel or refuel without feeling heavy.
To store, keep the mousse in an airtight container in the fridge for up to 3 days. It firms up a bit when chilled, which makes it perfect for a quick snack or dessert. You can also freeze this mousse if you want it closer to ice cream. Just freeze for a few hours and enjoy! After freezing, let the mousse thaw in the fridge for 30-60 minutes before serving. Give it a quick stir or pulse in the food processor to bring back that fluffy, creamy texture. It’ll keep in the freezer for up to 2 months.
More High-Protein Dessert Recipes
Can I make this without protein powder?
You can, but protein powder really helps give the mousse its creamy texture and rich chocolate flavor. If you don’t have chocolate protein powder, vanilla or mint protein powder can be a tasty swap.
Can I use Greek yogurt instead of cream to increase the protein?
This cottage cheese chocolate mousse works best with whipped cottage cheese, which gives it that classic creamy texture.
If you want a high-protein alternative with Greek yogurt, I love my Chocolate Strawberry Frozen Yogurt Bark or Protein Frozen Yogurt Cups. They’re still chocolatey and protein-packed.
Can I make a vegan version of this high-protein chocolate mousse?Since cottage cheese is the base, this mousse isn’t vegan-friendly. For a plant-based, dairy-free chocolate mousse, you could use vegan yogurt as a substitute, though the texture will be slightly different. If you’re looking for a vegan dessert recipe, try my Chocolate Nice Cream.
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Place the cottage cheese into a high-speed food processor and blend until smooth, about 3-5 minutes. Scrape the sides of the food processor as needed.
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Add the protein powder, cocoa powder, and maple syrup to the cottage cheese and pulse the ingredients together. Scrape the sides with a spatula if necessary.
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Process the ingredients together until combined and smooth. The mixture should be light and fluffy.
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Eat immediately or transfer into small jars and refrigerate until ready to eat.
This recipe is naturally gluten-free, but I recommend double-checking the label for flavored protein powder. Some brands may add gluten-containing fillers.
If you swap the 2% cottage cheese for full-fat cottage cheese, the mousse will be a bit richer and creamier, but the flavor won’t change much. Protein per cup is slightly lower with full-fat, and it has more saturated fat, but both options are still high in calcium.
[adthrive-in-post-video-player video-id=”a18DAzbk” upload-date=”2024-07-05T00:00:00.000Z” name=”High Protein Chocolate Mousse” description=”Love traditional chocolate mousse, but wish it catered more toward high protein diets? Well, you’ve hit the goldmine. This high protein chocolate mousse is made with a secret ingredient: cottage cheese, which gives it an unbelievably creamy texture and protein boost.”]
Calories: 158 kcal, Carbohydrates: 19 g, Protein: 13 g, Fat: 4 g, Fiber: 2 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
