High-Protein Chocolate Greek Yogurt Pudding

High-Protein Chocolate Pudding with Greek Yogurt

Greek yogurt, cocoa, and chocolate protein powder make a thick, no-cook pudding that holds a soft mound in a serving glass. The key is to whisk out the powder pockets before adding any milk: different yogurts and protein powders can produce very different thicknesses. Make two individual portions, serve them right away for a softer texture, or chill them briefly before finishing each glass with chocolate curls.

Ingredients for Chocolate Greek Yogurt Pudding

• 1 cup plain Greek yogurt, preferably thick (225g)
• 1 scoop chocolate protein powder, about 1 ounce (30g)
• 2 tablespoons unsweetened cocoa powder (10g)
• 1 tablespoon maple syrup (20g), plus more to taste
• 1/2 teaspoon vanilla extract
• Small pinch of fine salt
• 1 tablespoon milk, plus up to 2 tablespoons more if needed
• Chocolate bar, for about 2 tablespoons curls or shavings (15g)

Have two small, clear jars or straight-sided glasses ready for serving. The milk is only for adjusting the texture; you may not need any.

How to Make Chocolate Protein Pudding

1. Combine the dry ingredients: In a medium bowl, whisk the protein powder, cocoa powder, and salt until no large cocoa clumps remain.
2. Whisk the pudding: Add the Greek yogurt, vanilla, and some of the maple syrup. Whisk for 1 to 2 minutes, scraping the bowl, until the pudding is evenly chocolate-colored with no dry pockets.
3. Check the texture and taste: If the pudding is too stiff to whisk or spoon smoothly, add milk a teaspoon at a time, using only as much as needed. It should be thick enough to mound on a spoon, not pour like sauce. Taste and add the remaining maple syrup or a little more if needed.
4. Portion and optionally chill: Spoon into the two clear glasses, filling them nearly to the rim with softly mounded tops. Serve immediately for a softer pudding, or cover and refrigerate for 20 to 30 minutes for a thicker finish.
5. Finish with chocolate: Just before serving, use a vegetable peeler or small knife to shave curls from the chocolate bar. Scatter them over each glass.

How to Keep the Pudding Thick and Spoonable

Whisk the pudding thoroughly before deciding it needs milk. Add liquid only if it is too stiff, and add it by the teaspoon; a large pour can make the pudding runny. If it seems loose, chill it for 20 to 30 minutes and check the texture again.

Protein powders vary in sweetness, chocolate flavor, and how much liquid they absorb. Use one whose flavor you enjoy, and taste the mixed pudding before adding more maple syrup. Vanilla or unflavored protein powder can work, but the chocolate flavor will be milder; adjust the cocoa and sweetener to taste.

Make Ahead and Store

Cover and refrigerate the pudding for up to three days. If making it ahead, stir gently if it settles, then add the chocolate curls just before serving so they remain distinct on top.

For another chilled dessert, try these Oreo Pudding Cups. For a different no-bake chocolate dessert, see this No-Bake Chocolate Tart.

Nutrition

Approximate nutrition per serving, based on half the recipe with 1 tablespoon of milk and the chocolate topping, using plain nonfat Greek yogurt and a typical chocolate protein powder: 210 calories, 25g protein, 5g fat, and 20g carbohydrates. Approximate nutrition per 100g: 130 calories, 16g protein, 3g fat, and 13g carbohydrates. Values vary with the yogurt, protein powder, milk, and chocolate used.