Step 1

Start by dissolving the gelatine in water. This process, known as blooming, ensures that your mousse sets to the right consistency.

Step 2

In a food processor, high speed blender or immersion blender, blend the cottage cheese, cocoa powder, heavy cream, and sweetener until the mixture is perfectly smooth. This step is crucial for achieving that silky mousse texture we all love.

Step 3

Refrigerate the mousse for at least 2 hours. This allows the gelatine to work its magic, transforming your blend into a firm yet airy dessert. You can eat the cottage cheese chocolate pudding immediately. However, it might be not set, a little bit more liquid.