Why It Works

Blending the cottage cheese breaks down the curds, creating a smooth, creamy base for the mousse.

Streaming melted chocolate into the blender while it’s running quickly creates an emulsion, giving the mousse structure and a smooth, cohesive texture.

If you've been online for even two seconds lately, you already know: The internet really wants you to eat more protein. Suddenly everyone is adding scoops of protein powder to chocolate pudding, swapping regular pasta for chickpea pasta, and generally finding ways to squeeze in a few extra grams wherever they can.

As someone who relied on a wedge of cheese, some bread, and olives for dinner far too many times—call it girl dinner, call it being too busy to care—I've become a lot more aware of how little protein I was actually eating. Since getting back into strength training, I've been trying to do better about my protein intake.…