Chef Akhtar blends cottage cheese with cocoa, a touch of agave, and chia seeds into a smooth chocolate mousse, then finishes it with tart cherry compote and a dark chocolate shell. With 22g of protein per serving, it's a decadent dessert that satisfies your sweet tooth while adding extra boost to your day.
It's a bit heavy, but is one of the very few gluten free desserts available. The chocolate is very good.
Bonnie · 10/02/26
I LOVE CHOCOLATE!!!!!
Pat · 10/01/26
WAY TOO RICH. lol. Cherry? will check ingredients, and this is 4 servings, right?
Steven · 09/30/26
Karen · 09/30/26
Corrie · 09/30/26
Mostly palatable.
Given the ingredients, there’s no reason for it to taste like that.
Robert · 09/29/26
It was good but it was too much cherry. It’s called chocolate mousse. The cherries overpowered the chocolate once you got into it.
Lorise · 09/29/26
Delicious
Michele · 09/29/26
Celia · 09/26/26
Celia · 09/26/26
Ingrid · 09/24/26
very rich, taste was somewhat sour, I guess from the cottage cheese.
Meadow · 09/24/26
Gave a chance still don’t like it much will not order.
Ibis · 09/24/26
I’ve tried it before and decided I’ll give it another try … don’t like it 😟
Ibis · 09/24/26
I love this. Tasted so good. The portion is enough for two servings. And it doesn’t leave me with a sugar high after since it’s balanced with protein. One of the best things I’ve gotten with CookUnity
Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.