Silky Chocolate Protein Mousse
A rich, airy chocolate mousse with 18 grams of protein and just five minutes of prep.
- Prep
- 5 min
- Bake
- 0 min
- Total
- 1 hr 5 min
- Yield
- 4 dessert cups
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 170 g
Whole batch (4 servings, about 680 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven No oven needed · Four 200ml glasses
- 1
Blend cottage cheese until completely smooth.
- 2
Add yogurt, protein powder, cocoa, allulose, vanilla, espresso powder and salt.
- 3
Blend for 60-90 seconds, scraping once, until glossy and aerated.
- 4
Divide among four glasses and chill for at least 1 hour.
- 5
Top with raspberries or cacao nibs just before serving.
Doneness test
The mousse forms soft swirls that hold their shape on a spoon.
Cooling
One hour of chilling mellows the yogurt tang and thickens the mousse.
Smart substitutions
Blended cottage cheese and yogurt for cream
Builds a creamy base with far more protein and less fat.
Texture: Silky and light with a mild tang.
Allulose for sugar
Sweetens without refined sugar.
Texture: Smooth once fully blended.
Pro baking tips
- Blend the cottage cheese alone first for the silkiest finish.
- Chill the glasses beforehand for quicker setting.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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