Ingredients
Method
- In a blender or food processor, combine the cottage cheese, chocolate protein powder, and espresso powder. Blend until smooth, about 1-2 minutes.
- In a large bowl, combine the heavy cream, sweetener, cocoa powder, and vanilla extract. Beat together with an electric mixer until the cream holds stiff peaks, about 3-5 minutes.
- Add the cottage cheese mixture to the whipped cream, gently folding together with a spatula to avoid deflating the peaks as much as possible.
- Divide the mixture between 4 dessert glasses and chill until it firms up, 1 to 2 hours.
Notes
- For the smoothest protein mousse, ensure your cottage cheese is blended until absolutely no curds remain. A high-speed blender works best.
- Don't overbeat the heavy cream. Beat until it forms stiff peaks, but stop before it becomes grainy or separates. Overbeating can deflate the mousse.
- When folding the cottage cheese mixture into the whipped cream, use a spatula and a gentle hand. This preserves the airy texture that makes this protein mousse so delightful.
- Storage: Store any leftover protein mousse in an airtight container in the refrigerator for up to 3 days. It may firm up slightly, but the flavor will remain excellent. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overbeat the heavy cream. Beat until it forms stiff peaks, but stop before it becomes grainy or separates. Overbeating can deflate the mousse.
- When folding the cottage cheese mixture into the whipped cream, use a spatula and a gentle hand. This preserves the airy texture that makes this protein mousse so delightful.
- Storage: Store any leftover protein mousse in an airtight container in the refrigerator for up to 3 days. It may firm up slightly, but the flavor will remain excellent. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.