Peanut Butter Cup Cottage Cheese Mousse
This high-protein dessert offers the rich taste of a peanut butter cup with a light, mousse-like texture from blended cottage cheese.
Ingredients
Main Ingredients
- 2 cups cottage cheese (can use low-fat or silken tofu for vegan option) Opt for small-curd if you want slightly more texture; full-fat yields the creamiest result.
- 1/2 cup peanut butter (substitute with almond butter for a twist) Use a natural peanut butter for best results.
- 1/4 cup maple syrup (agave nectar for vegan version) Light amber lends a milder flavor; dark amber has more caramel notes.
- 1 teaspoon vanilla extract Use pure extract for the best taste.
- 1/4 cup cocoa powder (ensure unsweetened for optimal taste) Sift it before mixing to avoid lumps.
- 1/4 cup mini chocolate chips (use dairy-free chocolate for vegan option) Fold in gently to retain crunch.
Instructions
Preparation
- Add the cottage cheese, peanut butter, maple syrup, vanilla, and cocoa to a high-speed blender or food processor.
- Blend on medium until completely smooth and velvety, pausing to scrape down the sides once or twice.
- If using silken tofu, drain it briefly and pat dry for a firmer mousse.
Adjusting Flavor
- Taste the mixture and adjust sweetness or chocolate intensity to preference by adding more maple syrup or cocoa.
- If too thick, thin with a splash of milk, one tablespoon at a time.
Folding in Chips
- Transfer the mousse to a bowl and gently fold in the mini chocolate chips.
- Reserve a few chips for garnish on top.
Chilling
- Spoon into small serving jars or a bowl and refrigerate for at least 30 minutes.
- Garnish with extra chips, crushed peanuts, or a drizzle of peanut butter before serving.
Notes
Store in an airtight container for up to 4 days in the fridge. For best texture, use cold cottage cheese, and give a quick whisk after thawing if freezing.