Description
A refined yet light dessert that balances rich cocoa with creamy cottage cheese for a silky texture.
Ingredients
Scale
- 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