If you’re like me and always craving something sweet and nutritious, you’re gonna love this one. This high-protein chocolate mousse skips the protein powder and goes straight for real food goodness. It’s ridiculously creamy, full of chocolate flavor, and secretly packed with protein thanks to one magical ingredient: cottage cheese. Yeah, I know, sounds weird at first, but trust me, it works.

Glass jar filled with simple high-protein chocolate mousse made without protein powder, topped with whipped cream and dusted cocoa, photographed up close

This dessert feels fancy, like something you’d get at a restaurant, but it’s laughably easy to make. Only four ingredients and a blender stand between you and a silky bowl of mousse. Plus, no weird chalky aftertaste from protein powder. Just smooth, rich, chocolatey bliss.

Before you get started

Make sure your cottage cheese is full-fat for the creamiest texture, and use good quality cocoa powder for that rich chocolate hit. Also, vanilla paste gives this mousse a gourmet twist, but vanilla extract will work in a pinch. Blend it until totally smooth – no lumps allowed unless you’re into weird textures. And give it time to chill so it can thicken up to mousse perfection.

High protein chocolate mousse preparation with cottage cheese, unsweetened cocoa powder, maple syrup, and vanilla extract, arranged on a tiled surface.

What You Need To Make Simple High-Protein Chocolate Mousse

To whip up this mousse, you only need four ingredients: full-fat cottage cheese, cocoa powder, maple syrup, and vanilla paste. You’ll also need a high-speed blender or food processor to get that super-smooth texture.

How To Make Simple High-Protein Chocolate Mousse

High protein chocolate mousse ingredients in a blender: cottage cheese, cocoa powder, and sweetener ready to be blended for a healthy dessert.

Step 1: Start by adding all your ingredients to a blender. Yep, just toss ’em in.

High protein chocolate mousse ingredients in a blender: cottage cheese, cocoa powder, and sweetener all creamed together/ blended for a healthy dessert.

Step 2: Blend everything on high until it’s completely smooth. This might take a minute depending on your blender, but it’s worth the wait.

Once blended, transfer the mousse to a container and pop it in the fridge for at least four hours. That chill time is key: it lets the mousse set and gives it that dreamy texture we’re after. When you’re ready to serve, give it a stir and scoop it into bowls. You can top it with whipped cream if you’re feeling fancy, or just eat it straight from the container like I totally don’t do (ok, I do).

Horizontal wide shot of simple high-protein chocolate mousse without protein powder in a glass jar, topped with whipped cream and cocoa dust, styled on a light surface for Smith’s in Bloom.

FAQs

Can I use Greek yogurt instead of cottage cheese?

You can, but the texture and flavor will change slightly. Greek yogurt makes it more tangy and less thick. Cottage cheese gives it that mousse-like body.

Is this dessert good for meal prep?

Yes, it stores great in the fridge for up to 3 days. Just keep it in an airtight container and give it a quick stir before serving.

Can I freeze it?

Technically, yes, but the texture might turn icy. For best results, stick to refrigerating and eating within a few days.

What kind of cocoa powder works best?

Use unsweetened Dutch-processed cocoa for the richest flavor. It gives that deep chocolatey taste without being bitter.

Can I add toppings?

Absolutely. Whipped cream, shaved dark chocolate, fresh berries, or a drizzle of peanut butter all work beautifully on top.