Blend the base: Add the cottage cheese, cocoa powder, maple syrup, vanilla extract, milk, and salt to your blender or food processor. Blitz on high for about 45 seconds. You’re looking for a completely smooth, velvety texture — no grainy bits of cottage cheese should remain. The mixture should look like a thick, glossy chocolate milkshake.

Melt the chocolate: Place the chopped dark chocolate in a small microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the chocolate is fully melted and shiny. Stop as soon as it’s liquid — you should smell a deep, roasted cocoa aroma, not burnt chocolate.

Combine and blitz again: Pour the melted chocolate into the blender with the cottage cheese mixture. Blitz for another 20 seconds until the colour is uniformly dark and the mixture feels heavy and thick on the spoon. The texture should be pudding-like, not runny.

Taste and adjust: Dip a clean spoon into the mousse. If it tastes slightly bitter (depending on your cocoa powder), add an extra tablespoon of maple syrup and blitz briefly. It should be sweet but balanced, with a rich chocolate finish.

Chill (if time allows): Divide the mousse into four small ramekins or glasses. Cover each with cling film and refrigerate for at least 30 minutes. The mousse will firm up to a spoonable, silky consistency. If you’re in a rush, serve immediately — it will be softer but still delicious.

Serve with a flourish: Just before serving, top each portion with a few fresh raspberries. The tartness cuts through the richness beautifully. The mousse should feel cool, creamy, and light against your tongue, not heavy or claggy.