Ingredients:

  • 1.5 cups (400g) Whole Milk (4%) Cottage Cheese
  • 0.25 cup (25g) Dutch-processed cocoa powder
  • 3 tbsp (60g) Pure Maple Syrup
  • 1 tsp Pure Vanilla Bean Paste
  • 0.5 tsp Espresso Powder
  • 1 pinch Flaky Sea Salt
  • 0.25 cup Fresh Raspberries (for garnish)
  • 1 tsp Cacao Nibs (for garnish)

Instructions:

  1. Place the 1.5 cups of cottage cheese, 0.25 cup cocoa powder, 3 tbsp maple syrup, 1 tsp vanilla paste, and 0.5 tsp espresso powder into your blender. Adding liquids first helps the blades spin more easily.
  2. Secure the lid tightly and start the blender on the lowest setting, gradually increasing to high velocity.
  3. Blend on high for about 45 seconds until the mixture looks like liquid silk.
  4. Stop the blender and use your silicone spatula to scrape down the sides. Check for any hidden cocoa pockets near the base of the blades.
  5. Pulse the blender 5 or 6 more times to ensure total emulsification.
  6. Taste a tiny bit of the mousse to check for salt balance; add the pinch of flaky sea salt now if needed.
  7. Divide the mixture evenly into two small glass ramekins or jars.
  8. Place the jars in the refrigerator for 15 minutes until the surface feels slightly firm to the touch.
  9. Garnish the top with the 0.25 cup of fresh raspberries and 1 tsp of cacao nibs.
  10. Serve immediately while the mousse is chilled and the garnishes are fresh.