Ingredients
Main Ingredients
- 1 cup + 2 tablespoons (250 g) full fat cottage cheese
- 1.5 tablespoons (7.5 g) cocoa powder
- 1 teaspoon vanilla bean paste
- 2 tablespoons (30 g) chocolate chips (preferably Lily’s low-sugar chips)
- 1-2 tablespoons maple syrup (optional)
For Garnish
- Greek yogurt
- Shaved chocolate
- Mini chocolate chips
Instructions
- Blend Base: Add the cottage cheese, cocoa powder, and vanilla bean paste into a food processor or high-speed blender. Blend thoroughly, scraping down the sides as needed, until the mixture becomes silky smooth.
- Melt Chocolate: Melt the chocolate chips in the microwave in 20-second increments, stirring between each to prevent burning. It’s fine to stop when small pieces remain, then stir to let residual heat complete the melting.
- Combine Mixture: Pour the melted chocolate into the food processor or blender with the cottage cheese mixture and blend again until fully incorporated and smooth.
- Chill: Divide the mousse evenly between two 4-ounce mason jars or serving containers. Seal with lids and refrigerate for at least one hour to allow the mousse to set and flavors to meld.
- Serve: Before serving, top with a dollop of Greek yogurt and garnish with shaved chocolate or mini chocolate chips for added texture and flavor. Enjoy your double chocolate cottage cheese mousse!
Notes
- Maple syrup is optional and can be adjusted based on your sweetness preference.
- Using Lily’s low-sugar chocolate chips helps reduce added sugars.
- Ensure the cottage cheese is full fat for best creamy texture.
- This dessert can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to swap Greek yogurt topping for whipped cream or a dairy-free alternative as desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Sugar
