Cottage cheese chocolate cream

Cottage cheese chocolate cream made with cottage cheese, cocoa powder and maple syrup. Ready in 10 minutes, with 220 kcal and 16 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 220 kcal per serving
• Protein: 16 g
• Fat: 8 g
• Carbs: 18 g

Ingredients

• 250g cottage cheese
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1 pinch of sea salt
• 1 tbsp cacao nibs

Method

You’ll need: high-speed blender

1. Put the cottage cheese, liquid and all, into a small, powerful blender.
2. Add the cocoa powder, maple syrup and a pinch of sea salt.
3. Blend everything on the highest setting for about 2 min, until the curds have disappeared and the cream has the texture of mousse.
4. Spoon the chocolate cream into two shallow bowls and smooth the surface.
5. Sprinkle the cream with the cacao nibs.

Good to know

Not a fan of the lumpy texture of cottage cheese? No problem! In the blender, the curds turn into a completely velvety chocolate cream in seconds.

Swaps

Maple syrup → honey (works just as well and makes the mixture just as smooth).

Cooking tips

If the blender gets stuck, add just one teaspoon of hot water to get the vortex going again.

Storage

The cream tastes best fresh, but can also be kept covered in the fridge for a day.

Allergens

Contains milk. Completely gluten-free and nut-free.

Frequently asked questions

How long does cottage cheese chocolate cream keep in the fridge?

The cream tastes best fresh, but can also be kept covered in the fridge for a day.