Chocolate Cottage Cheese Mousse
Cottage cheese and eggs provide complete protein, while cocoa gives a deep chocolate flavor. Gelatin helps the mousse hold its shape after chilling, so the portions can be prepared in advance.
For 4 servings: 35% cream (360 g), cottage cheese (250 g), water (60 g), eggs (100 g), allulose (50 g), cocoa powder (25 g), gelatin (15 g).
Cover the gelatin with 60 g cold water and leave it to bloom for 10 minutes. Warm the cream without boiling, add the gelatin with the water and stir until fully dissolved.
Blend the cottage cheese, cocoa, eggs and allulose until smooth. Pour in the cream mixture and blend again.
Divide the mousse between serving glasses and refrigerate for at least 4 hours. Let it stand at room temperature for 5–10 minutes before serving.
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