Add 2 cups full-fat cottage cheese, 1/2 cup unsweetened cocoa powder, 1/3 cup granulated sugar, 1/4 cup honey, 1/4 cup whole milk, 2 teaspoons vanilla extract, 1/4 teaspoon sea salt, and 1/8 teaspoon instant espresso powder to a blender. Blend on high speed for 60–90 seconds until completely smooth and there are no visible cottage cheese lumps. Stop every 30 seconds to scrape down the sides with a rubber spatula. Checkpoint: The mixture should look like silky chocolate mousse with no graininess.

Place 2 ounces dark chocolate (finely chopped) and 1 tablespoon unsalted butter in a microwave-safe bowl. Microwave on 50% power for 30 seconds, stir well, then microwave for another 20–30 seconds until the chocolate is completely melted and smooth. Do not overheat or the chocolate will seize. Checkpoint: The mixture should be glossy and pourable, with no lumps.

Pour the melted chocolate into the blender with the pudding mixture. Pulse 8–10 times on low speed, just until the chocolate is partially combined and creates a marbled pattern throughout. Do not over-blend or the pudding will lose its beautiful swirl effect. Checkpoint: You should see streaks of dark chocolate rippling through the chocolate pudding.

Divide the pudding evenly into 4–6 serving glasses or bowls (about 1/2 cup to 2/3 cup per serving) immediately, or transfer to an airtight container for chilling.

If serving immediately, top each pudding with a dollop of whipped cream, fresh berries (raspberries, strawberries, or blueberries), and a pinch of chocolate shavings. If storing, cover tightly and refrigerate for up to 3 days; top with garnishes just before serving.