High-Protein Chocolate Mousse Cups (Printable version)

Creamy chocolate mousse with cottage cheese and Greek yogurt, layered in cups for a protein boost.

# What you need:

→ Dairy

01 - 1 1/2 cups low-fat cottage cheese
02 - 1/2 cup plain Greek yogurt

→ Chocolate

03 - 1/4 cup unsweetened cocoa powder
04 - 2 oz dark chocolate (70% cacao), melted and slightly cooled

→ Sweetener & Flavor

05 - 1/4 cup maple syrup or honey
06 - 1 tsp pure vanilla extract
07 - Pinch of salt

→ Toppings

08 - 2 tbsp dark chocolate shavings
09 - Fresh berries such as raspberries or strawberries
10 - 2 tbsp chopped roasted nuts such as almonds, hazelnuts, or walnuts

# Steps to follow:

01 - In a food processor or high-speed blender, combine cottage cheese, Greek yogurt, cocoa powder, maple syrup or honey, vanilla extract, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
02 - Add the melted dark chocolate and blend again until fully incorporated and the mixture is thick and silky.
03 - Taste and adjust sweetness, adding more sweetener if desired.
04 - Spoon the mousse evenly into 4 small cups or ramekins.
05 - Refrigerate for at least 1 hour to allow the mousse to set and flavors to meld.
06 - Before serving, top with chocolate shavings, fresh berries, and chopped nuts if desired.

# Expert tips:

01 -
  • It tastes decadent and chocolatey but actually keeps you satisfied without the guilt afterward.
  • You get more protein in a single serving than most desserts have in their entire recipe.
  • No baking, no oven, no stress—just blending and waiting, which means you can make it on a Tuesday night without overthinking it.
02 -
  • If your cottage cheese is watery or curdled looking, strain it through a fine mesh sieve for a few minutes first—this prevents the mousse from turning grainy or thin.
  • The cocoa powder needs to be unsweetened, and the chocolate should be dark and properly melted (a quick microwave stint works, but stir every ten seconds to prevent seizing).
03 -
  • Don't skip the cooling step for the melted chocolate—if it's too hot when you add it, it can break the yogurt and create a separated, grainy texture instead of the silky blend you're after.
  • A high-speed blender creates a noticeably smoother, creamier result than a regular blender or food processor, so if you have the option, use it.
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