Carnivore Chocolate Cottage Cheese Mousse

Table of Contents

Zero sugar, zero plants, high protein, ultra creamy.

1 cup full-fat cottage cheese (look for one with minimal or no additives—ideally just milk, cream, and cultures)
2 tablespoons beef gelatin (adds structure, chocolate-like texture, and collagen benefits)
2 tablespoons beef tallow or unsalted butter, softened (for richness and mouthfeel)
1–2 tablespoons unsweetened cocoa powder (optional if you’re “hardcore” carnivore, but okay for relaxed versions)
1–2 whole eggs or 1 egg yolk (optional, for extra creaminess and nutrition)
1–2 teaspoons vanilla extract (optional for flavor—technically not carnivore, omit if strict)
Pinch of salt (balances flavor and enhances richness)

✅ For strict carnivore: omit cocoa and vanilla. Use just cottage cheese, tallow, gelatin, salt, and egg.

Soften gelatin (if using):
- In a small bowl, sprinkle the gelatin over 2–3 tablespoons of warm water (or warm beef broth for full carnivore). Let it bloom for 5 minutes until it thickens.
Blend mousse:
- In a high-powered blender or food processor, combine:
  - Cottage cheese
  - Melted tallow or butter
  - Egg or yolk (if using)
  - Salt
  - Bloomed gelatin
  - (Optional) Cocoa powder and/or vanilla extract
- Blend until completely smooth and creamy. Scrape down the sides to ensure no lumps.
Taste & tweak (if you’re allowing optional flavors):
- Add more cocoa or salt if needed.
Chill:
- Pour mousse into small ramekins or jars.
- Refrigerate for at least 1 hour, preferably 2–3, to let the gelatin set and flavors meld.
Serve cold:
- Optionally top with whipped egg yolk cream or a sprinkle of shaved frozen butter or tallow “chips” for texture.

Keeps in the fridge for up to 4 days.
Can be frozen and thawed overnight in the fridge (texture may slightly change but still delicious).

Would you like a sweetener-friendly version, a bulk batch recipe, or a printable card for sharing with your coworkers?