Melt the chocolate: Break the dark chocolate into small, even pieces and place them in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is glossy and completely liquid. You’ll see it turn from a solid block into a thick, flowing ribbon that smells deeply of roasted cocoa. Set it aside to cool for two minutes — you don’t want it hot enough to cook the cottage cheese.

Blend the base: Spoon the cottage cheese into a medium mixing bowl. Add the cocoa powder, maple syrup, vanilla extract, and the pinch of salt. If you're using the chia seeds, add them now. Use an immersion blender (or transfer to a stand blender) and blitz for about 45 seconds. The mixture will change from a lumpy, curd-like texture to a smooth, pale brown cream. It should look like a thick milkshake — no visible white specks remaining.

Incorporate the melted chocolate: Pour the slightly cooled melted chocolate into the blended cottage cheese mixture. Stir gently with a spatula, folding it in rather than beating it. You’ll see dark, elegant ribbons of chocolate swirling through the pale base. Keep folding until the colour is uniform — a rich, dark brown that reminds me of a forest floor after rain. The texture will thicken slightly as the chocolate combines.

Adjust the consistency: If the mousse looks too thick — like a stiff paste — add the milk one tablespoon at a time, stirring after each addition. You’re aiming for a texture that falls slowly from a spoon but isn't runny. It should feel velvety and slightly heavy in the bowl. Taste it here. If it’s not sweet enough for you, add another drizzle of maple syrup and stir it through.

Chill (if you have the willpower): Divide the mousse into small ramekins, glasses, or little jars. Pop them into the fridge for at least 10 minutes. During this time, the mousse will set slightly — the top will become firmer to the touch, and the flavour will deepen as the cocoa and vanilla marry together. If you’re in a rush, you can eat it immediately; it will be softer, like a chocolate pudding straight from the blender.

Serve and garnish: Just before serving, top each portion with a few fresh raspberries, a tiny sprinkle of flaky sea salt, or even a dollop of Greek yoghurt if you want extra tang. The berries add a burst of acidity that cuts through the richness, while the salt makes the chocolate taste even more intense. I've been making this for over 2 years, and it never disappoints.