Cottage Cheese Chocolate Mousse
High-Protein Cottage Cheese Chocolate Mousse
Low carb • Sugar-free cottage cheese chocolate mousse — 10 minutes, two glasses
This is high-protein cottage cheese chocolate mousse, not a sugar pudding cup. Blended cottage cheese, cocoa, and allulose turn thick and spoonable, then get topped with shavings and flaky salt, like the glass in the photo. Ten minutes. No pudding mix, no sugar.
Two glasses. One glass is one serving. Blend until no curds remain.
Why you’ll love this mousse
- 14g protein per glass — cottage cheese is the base
- 5g net carbs — cocoa and allulose, not sugar pudding
- About 10 minutes, one blender
- Thick chocolate scoop, shavings, flaky salt, like the photo
- No boxed mix, no sugar
- It holds a spoon if you blend it smooth
Health notes
- Protein: High for a dessert glass. Cottage cheese carries it.
- Lower carb than chocolate pudding: Allulose instead of sugar. Close to keto-zero at 5g net.
- Two glasses: Macros are per glass, not both together.
- Sugar pudding mix or extra sweetener packets will jump the carbs. Stay with cocoa and allulose.
Key element — blend until the curds disappear
Grainy mousse is under-blended cottage cheese. Blend cottage cheese, cocoa, allulose, vanilla, and a splash of cream until completely smooth. Spoon into glasses and top with shavings and flaky salt, like the photo.
Ingredients
Mousse (2 glasses)
- 1 1/2 cups cottage cheese
- 3 Tbsp cocoa powder
- 3 Tbsp powdered allulose
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Sugar-free chocolate shavings
- Flaky salt, for the top
Swaps
- Greek yogurt: Same 1 1/2 cups if you want a tangier glass.
- Espresso: Add 1/2 tsp instant espresso with the cocoa.
- Sugar pudding mix: Skip it. That is how carbs jump.
Instructions
| 1 | Load. Add cottage cheese, cocoa, allulose, cream, vanilla, and salt to a blender. |
| 2 | Blend. Blend 45 to 60 seconds until no curds remain and the mix is thick and glossy. |
| 3 | Taste. Add a pinch more allulose if you want it sweeter. |
| 4 | Spoon. Split into 2 glasses. Top with chocolate shavings and flaky salt, like the photo. |
| 5 | Serve. Eat now, or chill 20 minutes for a firmer spoon. One glass is one serving. |
Pro tips
- Blend until smooth. Curds mean it needs another 15 seconds.
- Powdered allulose. Granules stay gritty.
- A splash of cream makes it glossy, not pasty.
- Flaky salt on top cuts the cocoa, like the photo.
- A 20-minute chill firms the scoop if your kitchen is warm.
Nutrition
| Nutrient | Per glass (1 of 2) |
|---|---|
| Calories | 160 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 7g |
| Sodium | 320mg |
Estimates with cottage cheese, cocoa, allulose, and a splash of cream. Sugar pudding mix will raise carbs. This is a high-protein, lower-carb mousse, close to keto-zero.
Variations
Peanut butter
Blend in 1 Tbsp natural peanut butter.
Mint
Add 1/8 tsp peppermint extract with the vanilla.
Mocha
Add 1/2 tsp instant espresso with the cocoa.
Frozen
Freeze 30 minutes and scoop like soft serve.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the scoop is glossy |
| Refrigerator | Up to 3 days | Cover. Stir once before serving |
| Freezer | Up to 1 month | Thaw 10 minutes, then stir |
FAQ
Test your knowledge
5 quick questions about this mousse
1. Protein per glass?
2. Net carbs per glass?
3. How many glasses in a batch?
4. Why blend until the curds disappear?
5. Why skip sugar pudding mix?
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