Introduction

This Peanut Butter Cup Cottage Cheese Mousse is a deliciously creamy and protein-packed dessert that combines the rich flavors of peanut butter and dark chocolate. It’s smooth, indulgent, and satisfying, perfect for a healthy treat or an elegant dessert.

The dessert is shown in a clear round glass bowl with four visible layers. The bottom layer is a light beige crumbly base, followed by a creamy off-white layer with a smooth texture. Above it is a thick, light brown peanut butter-like layer. The top layer is a shiny, dark chocolate ganache that slightly overflows the edge. A spoon lifts a scoop from the bowl, showing the base, peanut butter layer covered by the glossy chocolate, and topped with a dollop of white whipped cream sprinkled with a few small golden nuts and cocoa powder. The background and surface are a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups high-quality cottage cheese (full-fat recommended for optimal creaminess)
1/3 cup natural peanut butter (smooth or crunchy based on texture preference)
3 tablespoons pure maple syrup or honey (adjust to taste)
1 teaspoon vanilla extract (pure vanilla creates depth)
2 tablespoons unsweetened cocoa powder (Dutch-processed for richer flavor)
1/4 cup mini dark chocolate chips (70% cacao for sophisticated taste)

Instructions

Step 1: Begin by ensuring your cottage cheese is at room temperature for optimal blending. Place the cottage cheese in a high-speed blender or food processor and blend for 60-90 seconds until completely smooth and creamy. This eliminates any graininess for a silky foundation.
Step 2: With the blender running, slowly drizzle in the peanut butter, allowing it to incorporate fully. Blend for an additional 30 seconds until the mixture becomes glossy and uniform.
Step 3: Add maple syrup and vanilla extract, pulsing the mixture 3-4 times to combine. Taste and adjust sweetness to your preference, keeping in mind chilling will mute sweetness slightly.
Step 4: Sift the cocoa powder directly into the mixture to prevent lumps. Blend briefly until the color is uniform and deeply chocolatey.
Step 5: Transfer the mousse to individual serving glasses or one large bowl. Gently fold in the mini chocolate chips, reserving some for garnish.
Step 6: Cover tightly with plastic wrap and refrigerate for at least 2 hours. For best results, chill overnight to let flavors develop and texture set properly.

Tips & Variations

Use full-fat cottage cheese for the creamiest texture; low-fat versions may produce a less smooth mousse.
Feel free to swap maple syrup for honey or agave nectar according to your taste or dietary needs.
For a crunchier texture, use crunchy peanut butter or add chopped nuts as a garnish.
Try adding a pinch of sea salt to enhance the chocolate-peanut butter flavor contrast.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Before serving, you can stir it gently to refresh the texture if it has thickened. This mousse is best enjoyed chilled and does not require reheating.

How to Serve

The dessert is in a clear glass bowl, showing four distinct layers. The bottom layer is light beige and crumbly, followed by a thick pale cream layer with a smooth texture. Above this is a thin light brown layer, and on top is a shiny, dark chocolate layer spreading slightly over the edges. A silver spoon holds a perfect bite of dessert showing the bottom crumbly layer covered with glossy dark chocolate, topped with a dollop of white whipped cream and small golden nut pieces, with some cocoa powder sprinkled on top. The image background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Greek yogurt can be used as a substitute, but the texture and flavor will differ slightly. Cottage cheese provides a thicker, creamier base, while Greek yogurt gives a tangier and slightly thinner mousse.

Is this mousse suitable for a vegan diet?

Traditional cottage cheese is dairy-based, so this recipe is not vegan. However, you could experiment with a plant-based cottage cheese alternative to create a vegan version.