This easy high protein chocolate mousse is decadent, delicious, and contains 9g protein per serving! You can make this chocolate mousse keto friendly by replacing the sugar with a substitute, and the dark chocolate chips with any sugar free chocolate chip brand. Gluten free, nut free, and egg free.
So what makes this an “easy” high protein chocolate mousse? I’m excited to tell you that there is no whipping and folding of egg whites (it’s egg free!), or melting of chips over a double boiler, or any of the more advanced cooking techniques that you might find overwhelming and that would prevent you from making it ASAP.
I learned this technique from a friend who brought over a delicious chocolate mousse for a build your own bouquet party we had earlier this summer. (BTW If you want to see more of my flower content you can follow my new IG account Maple Ridge NY!)
Turns out the basic premise for this easy chocolate mousse is that you put your chocolate chips in a blender, along with hot coffee, and when you blend it the heat from the coffee melts the chips and you get a perfectly melted chocolate to start your mousse.
He kindly sent me his chocolate mousse recipe after the party, and I just knew that I could tweak it to make it even easier, while also increasing the protein and decreasing the calories.
I did this primarily by omitting the step of whipping heavy cream and folding it into the cooled chocolate – instead I blended cottage cheese into it while still warm, adding protein and body, so that when it chilled it was a perfectly textured rich and decadent high protein chocolate mousse.
Straight out of the fridge on the initial chilling this high protein chocolate mousse is pretty dense – almost a soft fudge consistency. I found that whipping it with a fork (or you can use a mixer to get even more air into it) made it a little lighter and less intense.
Whipping it also allows for putting it into a piping bag so you can get a little fancy with it like I did for these photos.
But you can absolutely omit that step and eat it in the more solid state. I promise that this easy high protein chocolate mousse is incredible no matter how you enjoy it.
Guys, this chocolate mousse is RICH. I mean the serving size is half a cup but honestly a tablespoon or two out of the fridge is so satisfying that you can break it up over the day, or just grab a spoonful whenever you just feel like a little treat.
You can also garnish it with some whipped cream if you’re serving it to guests, or just want to break up the richness. This is Hungry Junior’s idea of a little chocolate mousse with his whipped cream. 😂
This high protein chocolate mousse recipe calls for a bit of brown sugar, and I used Ghirardelli dark chocolate chips. You can substitute a different brand or even a milk chocolate chip instead – just remember that the higher the quality of the chocolate you use, the better the end result will be.
If you want to make this protein packed chocolate mousse more keto friendly, you can use a brown sugar substitute, and sugar free chocolate chips (Lily’s is one good option) to get the net carbs down to 3g per 1/2 cup.
More guilt free chocolate recipes
Keto Chocolate Brownie Mug Cake
Easy High Protein Chocolate Mousse
- Total Time: 3 hours 10 minutes
- Yield: 4 cups 1x
- Diet: Gluten Free
Description
This easy high protein chocolate mousse has 9g protein and is made in your blender with no melting or folding required! Only 10 minutes prep time. Gluten free, egg free, and nut free
Ingredients
- 10 ounces bittersweet chocolate chips (I used Ghirardelli) or sugar free chocolate chips
- 8 ounces hot coffee
- 1 cup lowfat cottage cheese (I used Daisy)
- 1 scoop (30 grams) unflavored protein powder
- 1/2 cup light brown sugar (or brown sugar substitute)
Instructions
- Combine the chocolate chips and hot coffee in a large blender and blend for 30 seconds, or until smooth.
- Add the cottage cheese, protein powder and sugar and blend until smooth.
- Pour into a storage container and chill in the refrigerator for 3 hours or until firm.
- Once firm, remove and blend with a mixer or hand whip with a fork to lighten the mixture if desired.
- To get the look in the photos, place a large star tube into a piping bag, and then spoon the mousse into it. Squeeze the mousse out of the bag and into a glass or dish, while moving in a circular motion to achieve the swirl shape.
Notes
nutrition info using sugar substitute and regular chocolate chips:
nutrition info using sugar substitute and sugar free chocolate chips:
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 271
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
aloha2lynn says
This is AMAZING. I made this last week. I was impressed. Texture, flavor, WOW. Here are a couple tweaks I made to a perfectly good recipe to make it keto friendly:
*Sugar-free chocolate chips and sugar substitute (as she suggested as an option). I only used 1/3 c. sugar substitute.
*Full fat cottage cheese instead of fat-free.
*1 raw egg instead of protein powder (I don’t keep protein powder on hand, and yes, the egg is raw. I have used raw eggs in smoothies, etc my whole life with no ill effects).
*1 Tbl cocoa powder
*When I serve it I sprinkle sea salt on it.
YUM
Carol says
There are so many kinds of protein powder these days, so I have to ask – what kind of powder did you use? Whey? Egg white? Beef isolate? Vegan? Thank you!
Mellissa Sevigny says
I used whey in these but anything that dissolves without getting grainy will work!
gjeanieg says
Mellissa, you have done it again! Fabulously rich and thick. This is another keeper. My sweet tooth is pretty much gone. All I had were unsweetened chips, so I thought I would add more sweetener. But what I did instead was add some salted caramel collagen. That worked excellently, as it sweetened it up while adding even more protein. :-) For those having trouble with consistency, liquid ounces and ounces in weight are not the same thing. Also, liquid measuring cups and dry ingredient measuring cups are not the same.
Mellissa Sevigny says
I’m thrilled to hear that you loved this recipe, and thank you for the reminders on ounces!
Leslie Preston says
I have made this several times w/Swerve brown sugar for keto . My first batch never firmed up, so I put it in the freezer. For me, it was ice cream! It was wonderful! I used 5 oz. of ChocZero white chocolate chips, and 5 oz. of ChocZero mint chips, I was in heaven! The next batch I used half ChocZero white chocolate chips and half ChocZero strawberry chips. More heaven! Thank you for the initial recipe!!!
Mellissa Sevigny says
These are great alternatives Leslie, thanks so much for sharing!
Leigh says
Hi. Not sure what happened,but I followed instructions and mine never thickened. It remained soupy. Any ideas?
Mellissa Sevigny says
When chilled, mine was extremely firm, so if yours is soupy then something must have gone wrong in the measuring or the type of ingredients? The fat in the chocolate chips should have solidified it. Was your cottage cheese very watery?
Leigh Parrish says
I used too good whole milk cottage cheese It was not watery. and lilys sugar free chocolate chips. I did use egg white protein powder. Did yours look pretty thick before you refrigerated it? Mine didn’t and I was concerned but hoped the chocolate would firm it. Anyway it’s in the freezer. Trying to make ice cream out of it!!
Thanks!
Annalisa says
I would like very much to try this recipe, but I already tried other recipes with cottage cheese and the result was not…impressive. It seems here in Italy we have cottage cheese with salt added, and you can taste it also in the final recipe.
What can we use instead of cottage cheese, with a high protein content?
Thank you!
Mellissa Sevigny says
Ricotta or farmers cheese might work!
Annalisa says
Great, thank you!
Sorry for replying so late to your comment!
Nicole says
Used to rep for good culture cottage cheese… so superior!! Thank you for the yummy idea!
Ellen says
Mellissa,
Do you have a favorite protein powder you like? flavored? unflavored? Thanks, Ellen
Mellissa Sevigny says
I used unflavored in this, and I don’t think the brand matters, but you can use a chocolate flavored protein powder to make it even more rich!
HAU says
Maybe whole milk ricotta?