High-Protein Chocolate Mousse Cups (Print Version)

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

# Components:

→ 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 (raspberries or strawberries)
10 - 2 tbsp chopped roasted nuts (almonds, hazelnuts, or walnuts)

# Directions:

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 the mousse and adjust sweetness by 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 Advice:

01 -
  • Ready in 15 minutes — no baking, no stovetop, no fuss.
  • High in protein — 16 g per serving thanks to cottage cheese and Greek yogurt.
  • Naturally gluten-free and easy to adapt for various dietary needs.
  • Deeply chocolatey — real cocoa powder and melted dark chocolate deliver genuine richness.
  • Make-ahead friendly — the mousse sets beautifully in the fridge and keeps well.
  • Endlessly customizable — top with berries, nuts, or chocolate shavings to suit the occasion.
02 -
  • Use a high-speed blender for the smoothest possible texture — a food processor works too, but blend longer to eliminate all cottage cheese curds.
  • Let the chocolate cool slightly before adding it to the blender to prevent the mixture from becoming too warm and affecting the set.
  • Chill for at least 1 hour — the mousse thickens and the flavors deepen significantly as it rests in the refrigerator.
  • Taste before chilling and adjust sweetness or cocoa to your preference, as flavors intensify slightly after setting.
  • For a dairy-free version, substitute soft silken tofu for the cottage cheese and use a thick plant-based yogurt.
  • Pair with espresso or ruby port for an indulgent, restaurant-worthy dessert experience.
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