Creamy Cottage Chocolate Mousse |

This one surprised me the first time I made it. It’s smooth, chocolatey, and honestly hard to believe it starts with cottage cheese.

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Add 500 g 2% cottage cheese to a blender or small food processor.
If your cottage cheese is quite wet, you can strain it briefly, but I don’t bother.
Add 20 g unsweetened cocoa powder, 20 g allulose sweetener, 15 ml vanilla extract, and a dash of salt.
Blend everything until completely smooth and creamy.
This can take a minute or two (depending on your blender), so scrape down the sides once or twice. Keep going until no visible curds remain.
Taste and adjust. If it’s too tangy, add a bit more sweetener. If you want it richer, a tiny splash of vanilla helps.
Spoon into one large bowl or individual serving dishes.
You can do layers if you feel fancy. Start with some berries, and I treated myself and added some whipped cream, then the mousse, then repeated the layers and ended with fruit.
Chill in the fridge for at least 30 minutes so it firms up slightly, and the flavour settles.
Serve with fruit, chopped nuts, or even a sprinkle of finely grated chocolate if you like.

Seen something similar online, but made lots of changes and created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes