Chocolate Cottage Cheese Mousse arrives as a refined, unexpectedly light dessert that balances rich cocoa with the clean creaminess of cottage cheese. The texture is silky yet substantial, offering a gentle tang beneath satin chocolate. For a note on cottage cheese’s nutritional virtues, see the concise discussion of the benefits of eating cottage cheese. This mousse feels special without fuss — ideal for finishing a dinner with understated elegance.
Why Make This Recipe
- Effortless Yet Elegant: Whips up quickly with a blender or food processor.
- Minimal Ingredients: Pantry staples plus a few fresh touches.
- Impressive Flavor: Deep chocolate, subtle tang, and velvety mouthfeel.
This version elevates ordinary chocolate mousse by replacing heavy cream with cottage cheese for a brighter flavor and sturdier texture. Gentle folding and brief chilling sharpen the contrasts between cocoa bitterness and dairy sweetness, producing a dessert that reads both modern and sophisticated.
Ingredients
Base
- 1 1/2 cups (340 g) full-fat cottage cheese — well-drained, small curds for smoothness (press in a fine sieve 10–15 minutes).
- 1 large egg yolk — room temperature.
Sauce (chocolate mixture)
- 4 oz (115 g) good-quality dark chocolate (60–70% cacao), chopped.
- 2 tbsp unsalted butter — room temperature, for gloss and richness.
- 2 tbsp strong espresso or hot water — hot, to bloom the chocolate.
- 1–2 tbsp granulated sugar or honey, to taste.
Topping & finishing
- 1/3 cup (80 ml) heavy cream — cold, whipped to soft peaks (optional for extra silk).
- Flaky sea salt, a pinch.
- Fresh raspberries or shaved chocolate, for garnish.
Precision notes: use full-fat cottage cheese for silk and body; chop chocolate finely to melt evenly; room-temperature yolk blends without seizing.
How to Make Chocolate Cottage Cheese Mousse:
- Prepare the chocolate: Place the chopped chocolate in a heatproof bowl. Pour hot espresso or water over it and let sit 30 seconds. Stir until smooth, then whisk in the butter and sugar until glossy and even in color. (Tip: use a thermometer; melted chocolate should not exceed 120°F/49°C.)
- Mini-tip: Blooming with hot liquid unlocks cocoa aroma and creates a shiny sauce.
- Process the cottage cheese: In a high-speed blender or food processor, combine drained cottage cheese and the egg yolk. Blend until utterly smooth — no graininess — about 60–90 seconds. Stop and scrape the sides; texture should be like thick cream.
- Sensory cue: look for a uniform pale cream with a faint sheen.
- Temper and combine: Pour a few spoonfuls of the warm chocolate into the cottage cheese while the motor runs to temper the mixture. Then add the remaining chocolate and blend until fully incorporated and silky. The mixture should hold soft peaks and feel slightly warm to the touch.
- Mini-tip: Tempering prevents scrambling and keeps the mousse glossy.
- Fold and chill: If using, gently fold in the softly whipped cream for added silk, using a spatula to preserve air. Divide into serving glasses or a chilled bowl. Refrigerate at least 1 hour to set and let flavors meld.
- Sensory cue: the mousse firms to a satiny surface; aroma deepens to warm cocoa and cream.
- Finish: Just before serving, sprinkle a tiny pinch of flaky sea salt and garnish with raspberries or chocolate shavings for contrast.
- Mini-tip: Chill glasses for 10 minutes before plating for a cooler mouthfeel.
How to Serve Chocolate Cottage Cheese Mousse:
Serve in shallow coupe glasses to showcase the sheen and allow garnishes to rest on the surface. Layer a thin tuile or crisp almond biscotti at an angle for height and textural contrast. For tasting flights, present small spoons with different finishing salts or a single berry atop each portion to highlight the mousse’s gentle tang.
How to Store Chocolate Cottage Cheese Mousse:
Refrigerate in an airtight container for up to 3 days. Keep garnishes separate and add just before serving to preserve texture. Do not freeze — freezing disrupts the delicate curd structure and creates graininess. If the mousse softens after refrigeration, whisk briefly by hand to restore lightness; avoid re-blending at high speed to prevent over-aeration.
Tips to Make Chocolate Cottage Cheese Mousse:
- Use full-fat cottage cheese and drain it well to avoid watery mousse.
- Temper warm chocolate into the dairy to keep yolk smooth and prevent curdling.
- Chill for at least one hour; flavors deepen and texture becomes more mousse-like.
- For extra silk, fold in a small amount of softly whipped cream rather than fully aerating in the blender.
Variation (if any):
- Lighter citrus: fold in 1 tsp orange zest and top with candied orange peel for brightness.
- Nutty finish: sprinkle toasted hazelnuts and a drizzle of walnut oil for depth.
- Fruit-forward: for a breakfast or brunch twist, serve alongside warm poached pears — see our Blueberry Cottage Cheese Breakfast Bake for complementary ideas.
FAQs
Is raw egg yolk safe in this mousse?
Using a very fresh, properly refrigerated egg reduces risk; if concerned, use pasteurized eggs or omit the yolk and add 1–2 tbsp Greek yogurt for texture.
Can I make this dairy-free?
Substitute a high-quality, creamy plant-based cottage cheese alternative and use dairy-free dark chocolate; texture will be slightly different but still elegant.
How do I fix a grainy texture?
Re-blend gently in a high-speed blender until smooth, then strain through a fine sieve. If graininess persists, fold in a small amount of whipped cream to mask texture.
Conclusion
This Chocolate Cottage Cheese Mousse offers a refined balance of deep chocolate and a clean, creamy tang — a modern dessert that feels luxurious without excessive fuss. It pairs well with bright fruit, crisp biscuits, or a sprinkling of toasted nuts. For an alternate take on quick cottage-cheese-based chocolate desserts, consider exploring Lindsay Pleskot’s 5-minute silky cottage cheese chocolate mousse for inspiration. Share your plating photos and notes in the comments, and tell us: How would you make this dish your own?
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Chocolate Cottage Cheese Mousse
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined yet light dessert that balances rich cocoa with creamy cottage cheese for a silky texture.
Ingredients
- 1 1/2 cups (340 g) full-fat cottage cheese, well-drained
- 1 large egg yolk, room temperature
- 4 oz (115 g) good-quality dark chocolate (60–70% cacao), chopped
- 2 tbsp unsalted butter, room temperature
- 2 tbsp strong espresso or hot water
- 1–2 tbsp granulated sugar or honey, to taste
- 1/3 cup (80 ml) heavy cream, cold, whipped to soft peaks (optional)
- Flaky sea salt, a pinch
- Fresh raspberries or shaved chocolate, for garnish
Instructions
- Prepare the chocolate: Place chopped chocolate in a heatproof bowl. Pour hot espresso or water over it and let sit for 30 seconds. Stir until smooth, then whisk in butter and sugar until glossy.
- Process the cottage cheese: In a blender or food processor, combine drained cottage cheese and egg yolk. Blend until smooth, about 60–90 seconds.
- Temper and combine: Pour a few spoonfuls of warm chocolate into the cottage cheese while the motor runs to temper the mixture. Add the remaining chocolate and blend until silky.
- Fold and chill: Gently fold in whipped cream (if using) and divide into serving glasses. Refrigerate at least 1 hour to set.
- Finish: Sprinkle with flaky sea salt and garnish with raspberries or chocolate shavings before serving.
Notes
For a lighter option, consider folding in 1 tsp orange zest or topping with candied orange peel.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg