Home Recipe Index Meal Type Dessert No Bake Cottage Cheese Chocolate Mousse
By Brittany Mullins
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Published Apr 07, 2025
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This cottage cheese chocolate mousse is rich, creamy and packed with protein. Made with just 3 ingredients, it’s a quick and healthy dessert you’ll want to make on repeat!
I’m so excited to share this cottage cheese chocolate mousse recipe with you today! It’s become my go-to dessert over the last few weeks, and I know you’re going to love it as much as I do.
This recipe is similar to my chocolate chia mousse and avocado chocolate pudding, but it’s packed with more protein and even easier to make!
I’ve been enjoying this cottage cheese mousse on its own, topped with Cocowhip, chocolate chips, and fresh berries, but I’ve also been adding a layer of this mousse on top of my chia pudding—and the combo is SO good! It’s the perfect treat to help you get in your protein and fiber. Whether you’re looking for a quick snack or a healthy dessert, this mousse has you covered.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- Substitutions
- How to Make Cottage Cheese Chocolate Mousse
- Brittany’s Recipe Tips!
- How to Serve + Topping Ideas
- How to Store Cottage Cheese Mousse
- Frequently Asked Questions
- More Protein Desserts
- Cottage Cheese Chocolate Mousse Recipe
Why You’ll Love This Recipe
I’ve been loving cottage cheese as a secret ingredient lately, and this high protein chocolate mousse is just another reason why. It’s rich, creamy, and totally satisfies that chocolate craving—while still being packed with protein.
- High in Protein – Thanks to the cottage cheese, this mousse is creamy and indulgent, with 16 grams of protein per serving to keep you feeling full.
- Only 3 Ingredients – You likely already have everything you need in your fridge or pantry.
- 5 Minute Prep – This mousse can be whipped up in just 5 minutes. All you need is a blender! The hardest part is waiting for it to set in the fridge.
- Great for meal prep – Make a batch in advance and keep it in the fridge for an easy snack or healthy dessert all week long.
If you’re looking for more cottage cheese treats, you have to try my cottage cheese cookies, cottage cheese ice cream and healthy cheesecake with cottage cheese—they’re all SO good!
Ingredients Needed
- full fat cottage cheese – the base of this mousse. It blends up super smooth and gives the mousse a thick, creamy texture with a nice boost of protein. I like using Good Culture or Kalona Supernatural for the best flavor and texture.
- cocoa powder – for that rich chocolatey flavor. Make sure you’re using unsweetened cocoa powder. Cacao powder works too if that’s what you have on hand!
- maple syrup – naturally sweetens the mousse without any refined sugar. You can adjust the sweetness to suit your taste.
Substitutions
This recipe is super flexible, so feel free to play around with the ingredients to suit your needs or what you have on hand.
- Cottage cheese: I used full-fat cottage cheese for the best creamy texture, but low-fat or even fat-free will work if that’s your preference. Just note that the texture may be slightly less rich.
- Sweetener options: Honey or agave syrup are great swaps here if you don’t have maple syrup. If you’re looking for a sugar-free option, you can also use a liquid stevia or monkfruit sweetener—just start with a small amount and adjust to taste.
- Cocoa powder: Unsweetened cocoa powder is my go-to, but raw cacao powder will also work. It’ll give the mousse a slightly more intense chocolate flavor and boost of antioxidants!
How to Make Cottage Cheese Chocolate Mousse
Step 1: Blend all ingredients together in a blender until smooth.
Step 2: Pour the mixture into a container and refrigerate for at least 2 hours. Enjoy straight from the fridge with toppings of choice.
Brittany’s Recipe Tips!
Just three ingredients and a blender — it really doesn’t get easier than this. That said, here are a few quick tips to make sure your mousse turns out creamy and delicious every time:
- Use full-fat cottage cheese: This gives the mousse a rich, creamy texture and more flavor. I used Good Culture, which blends super smooth and has clean ingredients.
- Blend long enough: Don’t rush the blending! You want the mixture completely smooth — no curds left behind. A high-powered blender works best, but a food processor will also do the job.
- Taste and adjust: After blending, give it a taste and adjust if needed. Want it sweeter? Add a little more maple syrup. Prefer a deeper chocolate flavor? Add a touch more cocoa powder.
How to Serve + Topping Ideas
This cottage cheese mousse is super creamy and chocolatey on its own, but I love adding toppings to make it feel a little more special (and fun!). Here are some ideas to take it to the next level:
- Fresh berries – Strawberries or raspberries are my go-to. They add a pop of color and a little tang that pairs so well with the chocolate.
- Mini chocolate chips or shaved dark chocolate – For extra chocolatey vibes and a little crunch.
- Chopped nuts – Walnuts or almonds add the perfect bit of texture.
- Whipped cream or coconut whip – Makes this feel extra fancy if you’re serving it for dessert.
- Drizzle of peanut or almond butter – You can’t go wrong with the chocolate + nut butter combo!
- Crushed graham crackers or a sprinkle of granola – Adds a little crunch and makes it feel like a layered treat (my homemade granola would pair so well with this mousse).
I usually just grab a spoon and enjoy it straight from the jar, but it’s also great prepped ahead and served in little bowls for an easy make-ahead dessert!
How to Store Cottage Cheese Mousse
Got leftovers? This mousse stores beautifully! Just transfer it to an airtight container and keep it in the fridge for up to 4–5 days. I like storing mine in small jars so they’re ready to grab as a quick snack or dessert. Give it a quick stir before enjoying if any separation occurs.
Frequently Asked Questions
Is cottage cheese chocolate mousse healthy?
Yes! It’s packed with protein from the cottage cheese and naturally sweetened with maple syrup. It’s a lighter dessert option that still satisfies those chocolate cravings.
Can I use low-fat or fat-free cottage cheese?
You can, but I recommend full-fat for the creamiest texture. Lower fat versions may make the mousse slightly thinner and less rich.
Do I need a high-speed blender?
A high-speed blender works best to get the mousse super smooth and creamy, especially if your cottage cheese is on the chunkier side. A food processor can work too, but the texture might not be quite as silky.
More Protein Desserts
- Protein Cinnamon Rolls
- Protein Cookies
- Protein Pudding
- High Protein Dunkaroo Dip
- The Best Protein Brownies
- High-Protein Strawberry Mousse
Be sure to check out the full collection ofhigh protein dessertson EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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3 from 6 votes
Cottage Cheese Chocolate Mousse
By: Brittany Mullins
This cottage cheese chocolate mousse is rich, creamy and packed with protein. Made with just 3 ingredients, it’s a quick and healthy dessert you’ll want to make on repeat!
Prep Time: 5 minutes minutes
Chill Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings: 2
Ingredients
- 1 cup full fat cottage cheese
- 2 Tablespoons cocoa powder
- 2 Tablespoons maple syrup
Instructions
Blend all ingredients together in a blender until smooth.
Pour the mixture into a container and refrigerate for at least 2 hours.
Enjoy straight from the fridge with toppings of choice.
Notes
- How to store: Store this mousse in the fridge for up to 4–5 days. Give it a quick stir before enjoying if any separation occurs.
- Sugar-free: Use liquid stevia or monkfruit sweetener instead of maple syrup.
Nutrition
Serving: 1/2 recipe (no toppings) | Calories: 187kcal | Carbohydrates: 19g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 350mg | Potassium: 159mg | Fiber: 2g | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Keyword: Cottage Cheese Chocolate Mousse, Cottage Cheese Mousse
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!
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3 from 6 votes
16 Comments
This was pretty runny. Put it in the freezer and stirred periodically to try to get it to set up. Flavor was good, though. Topped with raspberries, whipped cream and a drizzle of chocolate sauce.
Reply
Hey Jane – Sorry to hear yours was slightly runny. What type of cottage cheese did you use? That’s probably the culprit as I’ve noticed some cottage cheese brands can be more liquidy than others. I love using Good Culture or Kalona Supernaturals, which both have a thicker consistency.
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Great every time. Used several different brands of large curd and small curd. Added a little vanilla and used agave syrup.Reply
Oh yay! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it!
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I had the same issue as others on this post. The “mousse” did not set up, it remained completely liquid after being refrigerated overnight. Definitely disappointing.Reply
Oh no! What brand of cottage cheese did you use? I have a feeling that might my the culprit. Some cottage cheese brands are more liquidy than others. If you try this recipe again you might want to try straining the cottage cheese to ensure it doesn’t have too much liquid it in, which would prevent it from setting up.
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Disappointing. It did NOT set up. I used Good Culture, and followed the recipe exactly. The cottage cheese came out of a freshly opened container, and after making it last night it has now been in the fridge overnight. After 2 hours last night it was like a slog, so I just left it overnight in the fridge and this morning…still a soupy mess.Reply
Oh no, I’m so sorry to hear it didn’t set up for you. I’ve made this several times with Good Culture, so it’s surprising to hear it didn’t thicken up. It could be that the mixture needed a bit more blending to get super smooth and fluffy, or there might have been extra moisture in the batch that affected the texture. I’ve noticed that some batches are more liquidy than others. I really appreciate you taking the time to share your experience, and I hope it turns out better if you give it another go!
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Love the recipe, made it a couple of times already when I crave something sweet. A bit more on liquid side than an actual mousse, but still very delicious. I tried a couple of different cottage cheese brands but didn’t see a huge difference in thickens.Reply
Yay! So glad you’re loving this recipe, Andrea! Thanks for sharing your feedback and for coming back to leave a review. I so appreciate it!
Reply
I tried this recipe 2 weeks ago. It was delicious and very satisfying for my sweet tooth. I will be making it quite often! It’s so easy to make and easy to enjoy!Reply
Woo! That makes me so happy to hear. I’m glad you enjoyed this recipe. Thanks so much for making it and for coming back to share your review. I so appreciate it, Peggy!
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Doesn’t work at all. “Mousse” is like chocolate milk, and doesn’t firm up at all. Tried one cup after 2 hours like the recipe says, tried another after a day, still liquid. Used full fat cottage cheese, a blender, Hershey’s special dark.Reply
Hey Ryan – I’m so sorry to hear it didn’t turn out for you — that’s definitely frustrating. I’ve tested this recipe several times and haven’t run into issues with the texture, so I’m wondering if it might be due to the brand of cottage cheese. Some are much more liquidy than others, which can definitely affect the final consistency. Do you mind sharing which brand you used? I’d love to help troubleshoot! The texture should be thick and creamy like a true mousse!
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What brand of cottage cheese do you recommend? Good culture?
Reply
Hi, Jessica! I like using Good Culture or Kalona Supernatural for the best flavor and texture. Let me know if you give it a try!
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