Begin by placing your cottage cheese into a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.

With the blender still running, gently drizzle in your peanut butter. Continue blending for another 30 seconds until the mixture turns glossy.

Add in the maple syrup and vanilla extract. Pulse briefly to combine, adjusting sweetness if necessary.

Sift the cocoa powder into the blender, then blend briefly until incorporated.

In a large mixing bowl, gently fold the mini chocolate chips into the mousse mixture.

Transfer the mousse mixture into serving glasses or bowls, cover them tightly, and refrigerate for a minimum of 2 hours to set.