Introduction

This Cottage Cheese Peanut Butter Mousse is a creamy, protein-packed dessert that combines the richness of peanut butter with a smooth, light texture. It’s quick to make and perfect for satisfying sweet cravings in a healthy way.

A clear glass cup holds two visible layers: a thick, creamy beige base with specks, topped with a dark brown, rich chocolate layer sprinkled with small light-colored nut pieces. A woman's hand holds a shiny gold spoon lifted above the cup, showing a scoop with both layers and nuts on top. Next to the cup on the right is a small clear bowl filled with beige nuts. The whole scene rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat for the creamiest texture)
¼ cup peanut butter (natural, no sugar added)
2 tbsp sweetener (maple syrup, or a sugar-free alternative like allulose or Monk fruit)
1 tsp vanilla extract
¼ tsp salt (optional)
1-2 tbsp milk or heavy cream (if needed)
2 oz dark chocolate chips
1 tsp coconut oil
Chopped peanuts (for garnish)

Instructions

Step 1: Add the cottage cheese, peanut butter, sweetener, vanilla extract, and salt to a high-speed blender or food processor. Blend for 30–60 seconds until completely smooth and creamy.
Step 2: If the mousse is too thick, add 1–2 tablespoons of milk or heavy cream and blend again until your desired texture is reached.
Step 3: Transfer the mousse to a bowl and refrigerate for 15–20 minutes. This helps it firm up and allows the flavors to develop.
Step 4: In a small bowl, melt the dark chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring in between, until smooth.
Step 5: Divide the mousse into serving bowls or jars. Drizzle with the melted chocolate mixture and sprinkle with chopped peanuts. Serve immediately or store in the fridge until ready to enjoy.

Tips & Variations

Use full-fat cottage cheese for the creamiest texture; low-fat versions may result in a thinner mousse.
Swap peanut butter for almond or cashew butter for a different nutty flavor.
For extra sweetness, increase the sweetener slightly or add a pinch of cinnamon for warmth.
If you don’t have coconut oil, use butter or olive oil to melt the chocolate, but coconut oil adds a nice sheen and flavor.

Storage

Store the mousse in an airtight container in the refrigerator for up to 3 days. If the mousse firms up too much after chilling, let it sit at room temperature for a few minutes before serving. The chocolate drizzle can be prepared fresh or kept separately and added just before serving.

How to Serve

This dessert in a clear glass bowl has two main layers: a thick, creamy light tan layer at the bottom with a smooth texture, and a thick, dark brown chocolate layer on top with a slightly rough surface. The top layer is sprinkled with small, uneven pieces of light beige nuts, scattered mainly on one side. A section of the chocolate and cream layers has been scooped, revealing a swirling mix of both layers along the side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse dairy-free?

You can try using a dairy-free cottage cheese alternative if available, or substitute with a thick plant-based yogurt, but the texture and flavor may change slightly.

Is it necessary to chill the mousse?

Chilling helps the mousse firm up and enhances the flavors, but if you’re short on time, you can enjoy it immediately after blending. Just expect a softer texture.