High-Protein Chocolate Mousse (Ready in 15 Minutes!)
A decadent, protein-packed dessert that tastes sinful but keeps your macros in check
KEY INFO
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 10 minutes
- Servings: 4
- Difficulty: Easy
- Dietary: Vegetarian, Gluten-Free, High-Protein (36g per serving)
EQUIPMENT NEEDED
- Food processor or high-speed blender
- Rubber spatula
- Measuring cups and spoons
- 4 serving glasses
- Alternative: Hand mixer + mixing bowl can replace food processor
INGREDIENTS
Base:
- 1½ cups cottage cheese (340g) OR 1 cup Greek yogurt (285g)
- ¼ cup chocolate protein powder (30g)
- 2 tablespoons cocoa powder (15g)
- ¼ cup maple syrup (60ml) [or stevia to taste]
- 2 teaspoons vanilla extract (10ml)
- Pinch of salt
Optional Toppings:
- Fresh berries
- Dark chocolate shavings
- Whipped cream
METHOD
- Blend the base: Place cottage cheese (or Greek yogurt) in the food processor. Blend until completely smooth, about 60 seconds.
- Add protein powder, cocoa powder, sweetener, vanilla, and salt. Blend until the mixture is silky and no lumps remain (30-45 seconds).
- Check consistency: Mixture should be thick but smooth. If too thick, add 1-2 tablespoons milk of choice.
- Divide the mixture between serving glasses.
- Chill for a minimum of 4 hours or overnight until set.
- Top with optional garnishes just before serving.
CRUCIAL TIPS
- Room temperature ingredients blend smoother
- Don’t over-blend or the mixture becomes too thin
- Taste before chilling – adjust sweetness now
- Visual cue: Mixture should coat the back of a spoon
STORAGE & VARIATIONS
Storage:
- Keeps in the fridge for up to 4 days
- Do not freeze
Scaling:
- The recipe doubles easily
- Use the same ratios for larger batches
Common Mistakes:
- Using cold ingredients (causes lumps)
- Skipping chill time (won’t set properly)
- Over-blending (becomes runny)
Variations:
- Keto: Use sugar-free sweetener
- Vegan: Use plant-based protein and coconut yogurt
- Extra Rich: Fold in melted dark chocolate
Note: Nutritional content varies based on protein powder used and choice of dairy base.
