Chocolate Mousse with Cottage Cheese
Cottage cheese and cream provide protein and fats that make this chocolate mousse filling. Blooming the gelatin in water helps set the dessert without baking while keeping a dense but soft chilled texture.
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Inventory: Blender
741
Servings: 4 (1 serving ≈ 215 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the gelatin with a different bloom strength
Cover the gelatin (15 g) with cold water (60 g) and leave it to bloom for 10 minutes.
Warm the 35% cream (360 g) without boiling. Add the bloomed gelatin with the water and stir until fully dissolved.
Blend the cottage cheese (250 g), eggs (100 g), allulose (50 g) and cocoa powder (25 g) 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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