Cottage Cheese Chocolate Mousse

A small glass jar of chocolate mousse topped with whipped cream, chocolate shavings, and a raspberry. The jar is placed on a hexagonal white coaster. More jars and chocolate chips are blurred in the background on a light gray surface.

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4.80 from 5 votes

Cottage Cheese Chocolate Mousse

Prep Time10

Course: Dessert, Snack

Servings: servings

Calories: 263kcal

Author: Agnieszka

Equipment

1 Mini food processor or standup blender

Ingredients

1 cup cottage cheese whole milk or 2% fat
½ avocado ripe and soft
⅓ cup chocolate chips semi-sweet or dark
2 tablespoon cocoa powder
2 tablespoon maple syrup if you prefer sweeter desserts, increase to 2 ½ or 3 tablespoons
1 teaspoon vanilla
1 tablespoon unsweetened almond milk or any milk or wate

Instructions

Place cottage cheese, avocado, cocoa powder, maple syrup, vanilla and milk of your choice in the bowl of a small food processor.
Pulse several times, then blend continuously for a few minutes until the mixture is completely smooth and whipped. You may need to scrape the sides with a spatula a few times. You shouldn't be able to see any white spots or curds.
Melt the chocolate chips in a microwave safe bowl in 15-30 second increments, mixing as you go until pourable.
Cool melted chocolate slightly and add to the cottage cheese mixture in the food processor. Blend together until completely smooth.
Transfer to 3 small glass jars, glasses or containers.
Refrigerate for at least 30 minutes to set. The mousse will firm up as it cools.
Top with whipped cream, fresh raspberries and shaved dark chocolate or enjoy on its own.

Notes

Make sure the cottage cheese mixture is completely smooth before adding melted chocolate. This step will give you the silky texture of a mousse.

I used dark chocolate chips but semi-sweet or milk chocolate chips will also work, depending on what you like.

I've tested this recipe in both a mini food processor and a standup blender. While both methods produced great results, the food processor is a better choice because it's easier to achieve a smooth whipped texture and it's MUCH easier to scrape the mousse out, since you can remove the blade.

Whole milk cottage cheese works best but 2% is also fine. Avoid fat-free cottage cheese.

Don't skip the milk. I found that 1 tablespoon of liquid really helps to achieve the airy, whipped consistency. If you use only cottage cheese, the mousse turns out too dense. If your cottage cheese is dry (it depends on the brand), you may want to increase the amount of milk to 2 tablespoons.

Nutrition