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Dairy
Easy
6 Servings
Allergens 
2 Hours
Diets
In my early memories, cottage cheese was a peculiar spread my mother would pair with cinnamon-flavored graham crackers for lunch. Fast-forward to today, and cottage cheese has transformed into a versatile ingredient that surprises in various dishes. With claims of being a nutritional powerhouse, is cottage cheese the missing miracle ingredient that not only enhances flavor but also boosts nutrition intake? And for those who have yet to embrace it in their culinary adventures, where does one begin?
Now is the perfect time to experiment with this low-lactose, high-protein ingredient. This recipe is so versatile! Keep it basic for a delicious breakfast “yogurt,” add some crunch for a snack, or enhance the sweetness for a dessert. Try all three ways and see what keeps your taste buds dancing!
1 10-ounce (280-gram) container cottage cheese
2/3 cup Gefen Cocoa Powder
1/2 cup sweetener of choice
2 ounces (55 grams) Geneve Dark Chocolate
1/8 teaspoon Heaven & Earth Coconut Oil
2–4 tablespoons almond milk, unsweetened, such as Gefen (or any milk or cream)
hazelnuts, crushed (optional)
Mix all mousse ingredients in a high-speed blender or food processor for about one minute until fully combined and smooth. Pour into four-ounce (110-gram) mason jars, leaving 1/2 inch to one inch (1.25 to 2.5 centimeters) on top. Chill for at least two hours for best taste and consistency.
If making the ganache, heat all ingredients over medium heat while whisking continuously. Pour some ganache over the top of the chilled mousses. Chill for at least two more hours. Sprinkle the crushed hazelnuts on top, if desired.
If desired, fully freeze these mousses for a delicious sorbet!
Photography by Beth Warren
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