Creamy Chocolate Chip Protein Mousse
Creamy Chocolate Chip Protein Mousse
Vanilla swirl, mini chips, a cocoa dust – 10 minutes, one bowl
This is a vanilla protein mousse, not a dark cocoa pudding. Cottage cheese, vanilla whey, and a little cream whip into a pale swirl you can peak with a spoon, then mini chips sit on top, like the ramekin in the photo. Ten minutes. No sugar, no cooked custard.
Two servings. Fold the chips in last so they stay whole, not melted streaks.
Why you’ll love this ramekin
- 14g protein per serving – dessert that is not empty
- Only 5g net carbs – allulose and sugar-free chips
- About 10 minutes, one blender
- Pale vanilla swirl, mini chips, cocoa dust, like the photo
- No boxed pudding mix
- It chills for later cups
Health notes
- High protein: Cottage cheese plus vanilla whey.
- Low carb: Powdered allulose and sugar-free mini chips.
- Two servings: Macros are per ramekin, not the blender.
- Regular chocolate chips will jump the carbs. Stay with sugar-free minis.
Key element – blend the base until no curds remain, then fold chips by hand
If chips go in the blender they melt and the mousse turns brown. Blend cottage, whey, and cream until it is pale and fluffy, like the photo. Then fold the minis with a spoon. Extra liquid turns this into a shake. Two tablespoons of cream is enough.
Ingredients
Mousse (2 servings)
- 1 cup (225g) cottage cheese (2% or 4%)
- 1 scoop (30g) vanilla whey protein
- 2 Tbsp heavy cream
- 2 Tbsp powdered allulose or monk fruit
- 1 tsp vanilla extract
- Pinch of salt
- 2 Tbsp sugar-free mini chocolate chips, plus extra to top
- Pinch of unsweetened cocoa, for dusting
Swaps
- Greek yogurt: Use 1 cup thick yogurt. Tangier, still high protein.
- Cream cheese: Use 4 oz softened cream cheese plus 2 extra Tbsp cream. Richer.
- Chocolate whey: Swap vanilla whey. The mousse will be a little darker.
- No whey: Skip it. Protein drops. Add 3 extra Tbsp cottage.
Instructions
| 1 | Load. Add cottage, whey, cream, powdered sweetener, vanilla, and salt to a blender. Do not add the chips yet. |
| 2 | Blend. Blend 45 to 60 seconds, stopping once to scrape. It should look pale, thick, and fluffy, with no cottage curds. |
| 3 | Check. A spoon should peak the top, like the ramekin in the photo. If it is thin, blend 15 seconds more. Do not add extra liquid. |
| 4 | Fold. Spoon into a bowl. Fold in 1 1/2 Tbsp chips with a spatula, 3 or 4 turns only, so they stay whole. |
| 5 | Finish. Divide into 2 ramekins. Top with the rest of the chips and a pinch of cocoa. Eat now, or chill 20 minutes. Two servings. |
Pro tips
- Fold chips by hand. A blender melts them and turns the mousse brown.
- Blend until no curds remain. Grainy mix never tastes like mousse.
- Powder the sweetener first. Crystals stay crunchy in the cream.
- Two Tbsp cream only. Extra liquid turns this into a shake.
- A pinch of cocoa on top is for the photo look. It is not extra carbs that matter.
Nutrition
| Nutrient | Per serving (1 of 2) |
|---|---|
| Calories | 180 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 8g |
| Sodium | 220mg |
Estimates with cottage cheese, vanilla whey, and sugar-free mini chips. Regular chips or sugar will raise carbs.
Variations
Mint chip
Add 1/4 tsp peppermint extract with the vanilla.
Peanut butter
Blend in 1 Tbsp natural peanut butter. Macros go up a little.
Espresso
Add 1/2 tsp instant espresso with the whey.
Cups
Divide into 2 small ramekins and chill. Same mix, plated like the photo.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Soft swirl | Best right after you fold the chips |
| Refrigerator | Up to 2 days | Press paper on the surface so it does not dry |
| Freezer | Up to 1 week | Sit 10 minutes on the counter, then scoop |
FAQ
Test your knowledge
5 quick questions about this ramekin
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in a batch?
4. When do the chips go in?
5. Why sugar-free mini chips instead of regular?
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