Nutella was created in 1946 during WWII cocoa shortages by mixing hazelnuts with chocolate—accidentally inventing spreadable protein.
Nutella Protein Dessert
Indulge in our delectable Nutella Protein Dessert that's as luscious as it is nutritious! Whipped cottage cheese blends seamlessly with velvety Nutella and a hint of vanilla, creating a guilt-free treat that satisfies your chocolate cravings without weighing you down. Perfect for a post-workout snack or a sweet evening delight, this dessert will have you coming back for seconds!
Prep
15
min
Cook
15
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥛Dairy & Eggs(1)
- Cottage cheese 2%, 450g, 16oz (15.9 oz)
🫙Pantry Staples(1)
- Dark chocolate chips, 2 tbsp, 20g (30 ml)
📦Other(3)
- Unsweetened cacao powder, 5–6 tbsp, 25–30g (75 ml)
- Crushed hazelnuts (I used pecans as that’s all I had), 2 tbsp, 20g (30 ml)optionalpecans
- Powdered monk fruit or sweetener, ½–¾ cup, 60–90g (120 ml)
👨🍳 Instructions
- 1
Add cottage cheese, cacao and powdered sweetener to a food processor. Blend until completely smooth. Scrape down the sides and blend again until creamy.
- 2
Transfer to a container and refrigerate for 1–2 hours to thicken.
- 3
Melt chocolate in the microwave in 15 second bursts, stirring between.
- 4
Spoon dessert into bowls, drizzle chocolate on top and finish with crushed hazelnuts. Chill briefly if you want a crackly chocolate layer.
💡 Pro Tips
- ✓Blend cottage cheese for 3-4 minutes continuously to break down curds completely - insufficient blending leaves grainy texture that won't smooth out during chilling.technique3-4 minutes
- ✓Chill the dessert for exactly 1-2 hours because cottage cheese proteins need this time to set while maintaining creaminess - longer chilling creates rubbery texture.timing1-2 hours
- ✓Microwave chocolate at 50% power in 15-second intervals to prevent seizing - full power can overheat cocoa butter above 88°F causing grainy separation.technique50% power, 15 seconds, 88°F
- ✓Let melted chocolate cool to 85-90°F before drizzling so it thickens on contact with cold dessert, creating the crackly shell effect.timing85-90°F
- ✓Use full-fat cottage cheese (4% minimum) because the fat content is essential for smooth blending and prevents the dessert from becoming watery after chilling.ingredient4% minimum fat
Share this recipe
Prep
15
min
Cook
15
min
Serves
3
people
Level
beginner
Share this recipe
Nutella was created in 1946 during WWII cocoa shortages by mixing hazelnuts with chocolate—accidentally inventing spreadable protein.
Nutella Protein Dessert
Indulge in our delectable Nutella Protein Dessert that's as luscious as it is nutritious! Whipped cottage cheese blends seamlessly with velvety Nutella and a hint of vanilla, creating a guilt-free treat that satisfies your chocolate cravings without weighing you down. Perfect for a post-workout snack or a sweet evening delight, this dessert will have you coming back for seconds!
📝 Ingredients
Serves 3🥛Dairy & Eggs(1)
- Cottage cheese 2%, 450g, 16oz (15.9 oz)
🫙Pantry Staples(1)
- Dark chocolate chips, 2 tbsp, 20g (30 ml)
📦Other(3)
- Unsweetened cacao powder, 5–6 tbsp, 25–30g (75 ml)
- Crushed hazelnuts (I used pecans as that’s all I had), 2 tbsp, 20g (30 ml)optionalpecans
- Powdered monk fruit or sweetener, ½–¾ cup, 60–90g (120 ml)
👨🍳 Instructions
- 1
Add cottage cheese, cacao and powdered sweetener to a food processor. Blend until completely smooth. Scrape down the sides and blend again until creamy.
- 2
Transfer to a container and refrigerate for 1–2 hours to thicken.
- 3
Melt chocolate in the microwave in 15 second bursts, stirring between.
- 4
Spoon dessert into bowls, drizzle chocolate on top and finish with crushed hazelnuts. Chill briefly if you want a crackly chocolate layer.
💡 Pro Tips
- ✓Blend cottage cheese for 3-4 minutes continuously to break down curds completely - insufficient blending leaves grainy texture that won't smooth out during chilling.technique3-4 minutes
- ✓Chill the dessert for exactly 1-2 hours because cottage cheese proteins need this time to set while maintaining creaminess - longer chilling creates rubbery texture.timing1-2 hours
- ✓Microwave chocolate at 50% power in 15-second intervals to prevent seizing - full power can overheat cocoa butter above 88°F causing grainy separation.technique50% power, 15 seconds, 88°F
- ✓Let melted chocolate cool to 85-90°F before drizzling so it thickens on contact with cold dessert, creating the crackly shell effect.timing85-90°F
- ✓Use full-fat cottage cheese (4% minimum) because the fat content is essential for smooth blending and prevents the dessert from becoming watery after chilling.ingredient4% minimum fat