Peanut Butter Cup Cottage Cheese Mousse

A creamy, protein-packed dessert that combines chocolate and peanut butter for a guilt-free treat.

Scale

450 g (2 cups) full-fat cottage cheese
120 g (1/2 cup) natural peanut butter
30 g (1/4 cup) unsweetened cocoa powder
60 g (1/4 cup) powdered sugar or 60 ml (1/4 cup) honey
5 ml (1 tsp) pure vanilla extract
1/8 tsp fine sea salt
60 g (2 oz) dark chocolate (70% cocoa), chopped
Optional: 30 ml (2 tbsp) heavy cream
Optional thickener: 1 tsp powdered gelatin (bloomed in 15 ml (1 tbsp) cold water)

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Blend the cottage cheese smooth in a high-speed blender or food processor until silky.
Add peanut butter, cocoa, sweetener, vanilla, and salt to the blended cottage cheese and pulse until smooth.
Taste the mixture and adjust sweetness or thickness as needed.
Optional: Whip heavy cream to soft peaks and fold it into the mousse for extra lightness.
Chill the mousse in serving glasses or ramekins for 30 minutes to firm up.
Make the quick ganache by pouring hot cream over chopped chocolate, stirring until glossy, and topping the mousse.
Serve chilled with a sprinkle of sea salt and enjoy.

For the silkiest texture, use a high-speed blender. Make-ahead: Mousse holds in the fridge for up to 3 days.