Ingredients
Equipment
Method
- Let the cottage cheese sit at room temperature for about 20 minutes. Place it in a high-speed blender and blend on high speed for 60 to 90 seconds until it is completely smooth and creamy with no visible curds.
- Without stopping the blender, reduce the speed to medium and slowly drizzle in the peanut butter through the top opening. Blend for an additional 30 seconds until the mixture becomes glossy and uniform.
- Add maple syrup and vanilla extract, then pulse 3 to 4 times to combine. Taste the mixture and adjust sweetness according to your preference.
- Sift the cocoa powder directly into the blender to prevent lumps. Blend briefly for about 15 seconds until the color becomes uniform and deeply chocolatey. The mixture should be thick but pourable.
- Transfer the mousse to individual serving glasses or one large bowl using a spatula. Gently fold in the mini chocolate chips by hand, reserving some for garnish.
- Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight for the best results. Flavors develop and the texture sets to a perfect mousse consistency during chilling.
Nutrition
Notes
Use full-fat cottage cheese for the richest texture. Blend the cottage cheese for the full 60 to 90 seconds to eliminate graininess. Bring ingredients to room temperature before blending for the smoothest results. Sift cocoa powder to prevent lumps. A minimum of 2 hours chilling time is crucial for proper texture. Let the mousse sit at room temperature for 5 minutes before serving for the best flavor. Store covered in the refrigerator up to 5 days. It freezes well up to 3 months.