High-Protein Chocolate Mousse Cups (Printable)

Creamy, layered chocolate mousse combining cottage cheese and Greek yogurt for a protein boost.

# What Goes In:

→ 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 such as raspberries or strawberries
10 - 2 tbsp chopped roasted nuts such as almonds, hazelnuts, or walnuts

# How to Make It:

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 and adjust sweetness, 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 -
  • It tastes like pure chocolate decadence but won't derail your fitness goals.
  • The whole thing comes together in 15 minutes with zero cooking, perfect for when you need dessert now.
  • Each cup delivers 16 grams of protein, so it's genuinely satisfying, not just pretty.
02 -
  • Don't skip the blending time; rushing it means you'll taste grains of cottage cheese, which ruins the whole illusion of luxury.
  • If your melted chocolate is hot, it will break the mousse texture, so let it cool for a few minutes before adding it to the dairy base.
03 -
  • Use a high-speed blender if you have one; a regular blender will work but might take longer to get the texture completely smooth.
  • If you're dairy-free, silken tofu plus a thick coconut or cashew yogurt will give you nearly the same creamy result, though the flavor will shift slightly toward nuttiness.
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