1. In a food processor or a high-speed blender, add the cottage cheese, unsweetened cocoa powder, maple syrup (or honey), vanilla extract, and salt.

2. Process the mixture on high until there are no visible lumps of cottage cheese. This is the most crucial step for achieving that silky, mousse-like texture. You might need to scrape down the sides of the food processor a few times to ensure everything is incorporated. The mixture should be thick and uniform.

3. If the mousse appears too thick or not blending smoothly, add the milk one tablespoon at a time while continuing to blend until it reaches a creamy, pourable consistency. Be careful not to add too much; you want it thick enough to hold its shape.

4. Spoon a small amount of the mousse and taste it. If you prefer it sweeter, add more maple syrup or honey, a tablespoon at a time, and blend briefly to combine.

5. Carefully spoon or pour the chocolate mousse into individual ramekins, small bowls, or dessert glasses.

6. Cover the dishes with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the mousse to firm up and the flavors to deepen, resulting in a more satisfying texture and taste.

7. Once chilled, your high-protein chocolate mousse is ready to be enjoyed.