High-Protein Chocolate Mousse
Description
Rich, creamy, and wonderfully chocolatey, this High-Protein Chocolate Mousse is an easy dessert that feels indulgent while packing in extra protein. Greek yogurt and cottage cheese blend into a silky-smooth base, while cocoa powder and chocolate protein powder create a deep chocolate flavor. Perfect for a quick snack, meal prep, or a healthier dessert!
Ingredients
1 cup nonfat Greek yogurt
½ cup low-fat cottage cheese
1 scoop chocolate protein powder
2 tbsp unsweetened cocoa powder
1–2 tbsp powdered sweetener, to taste
½ tsp vanilla extract
2–3 tbsp unsweetened almond milk
Pinch of salt
Optional: 1 tbsp mini dark chocolate chips
Instructions
Add Greek yogurt, cottage cheese, chocolate protein powder, cocoa powder, sweetener, vanilla, almond milk, and salt to a blender or food processor.
Blend for 1–2 minutes, scraping down the sides as needed, until completely smooth and creamy.
Taste and adjust the sweetness or cocoa flavor.
Divide the mousse between 4 small dessert cups.
Refrigerate for at least 1–2 hours for the best texture.
Garnish with cocoa powder, chocolate chips, or a few fresh berries before serving.
💪 Protein Tips
For an even higher-protein mousse, choose Greek yogurt with a high protein content and a protein powder providing around 20–25 g protein per scoop. Blending the cottage cheese thoroughly gives the mousse a smooth, cheesecake-like texture.
Q&A
Q: Can I use vanilla protein powder?
Yes! Vanilla protein powder works well. Simply add an extra teaspoon of cocoa powder for a stronger chocolate flavor.
Q: Can I make it without cottage cheese?
Absolutely. Replace it with additional Greek yogurt, although the cottage cheese adds extra protein and creaminess.
Q: How long does it keep?
Store covered in the refrigerator for 3–4 days.
Q: Can I make it sweeter?
Yes. Add powdered sweetener gradually until it reaches your preferred sweetness.
Q: Can I freeze the mousse?
Yes. Freeze it for a firmer, almost frozen-dessert texture, then let it soften slightly before serving.