Cottage Cheese Chocolate Mousse

Ingredients

16 oz (450g) full-fat cottage cheese
Tip: Full-fat is crucial here. Low-fat or non-fat cottage cheese contains more water and less creaminess, resulting in a mousse that may turn out icy or grainy. Look for a brand with large curds or small curds—both work as long as it’s full-fat.
½ cup (120ml) maple syrup or honey
For a sugar-free version, use a monk fruit maple syrup or ¼ cup of powdered erythritol.
½ cup (45g) unsweetened cocoa powder, sifted
Sifting prevents lumps. Dutch-processed cocoa yields a deeper, smoother flavor, but natural cocoa works well too.
6 oz (170g) dark chocolate (70% cacao or higher), melted and slightly cooled
This is the secret to the “intensity.” While some recipes rely solely on cocoa powder, the addition of melted chocolate gives the mousse its glossy sheen and fudge-like structure.
1 tsp vanilla extract
¼ tsp sea salt
Salt is non-negotiable. It cuts the tang of the cottage cheese and enhances the chocolate flavor.
Optional garnishes: Fresh raspberries, shaved dark chocolate, flaky sea salt, or a dollop of coconut whipped cream.

*Approximate values based on full-fat cottage cheese, maple syrup, and 70% dark chocolate.*