I actually love mousses because they’re so easy to whip up!
You can see my easy coffee mousse here and I also have a beautiful chocolate mousse recipe here.
But today, I’m going to share this high-protein chocolate pudding that’s made with greek yogurt!
I usually make this when I’m craving chocolate pudding specifically, the kind you’d eat straight from the bowl, except this version actually keeps me full and satisfied instead of immediately wanting something else five minutes later.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Extra Tasty:
- Use a high-powered blender like the Nutribullet Pro for an extra smooth, whipped texture.
- Use full-fat, very thick Greek yogurt for the creamiest mousse; thinner yogurt can make the texture grainy, so strained or skyr-style yogurt works best, especially if you’re using something like full-fat Greek yogurt.
- If you want deeper chocolate flavor without extra sweetness, use a high-quality cocoa powder like unsweetened cocoa powder, which adds richness without overpowering the yogurt.
- A good-quality chocolate really matters here since there are only two ingredients, and using something you’d happily eat on its own like dark chocolate bars or dark chocolate chips makes the mousse taste rich instead of bitter.
- If you want a slightly sweeter mousse without adding ingredients, use a milk chocolate or semi-sweet chocolate instead of very dark chocolate.
- For extra smoothness, mixing with a small silicone spatula or whisk helps everything emulsify evenly; something like a mini whisk makes this step easier.
Let’s get to the recipe!
High-Protein Chocolate Greek Yogurt Pudding
Course: DessertDifficulty: Easy2
servings5
minutes1
hourIngredients
1 cup thick Greek yogurt (plain, unsweetened)
2 tablespoons chocolate protein powder
1 tablespoon cocoa powder
1–2 tablespoons honey or maple syrup (to taste)
1/2 teaspoon vanilla extract
2–4 tablespoons milk (as needed to thin)
Directions
- Add the Greek yogurt, chocolate protein powder, cocoa powder, honey or maple syrup, and vanilla extract to a bowl and mix slowly at first so the powders don’t clump, then stir more vigorously until the mixture becomes smooth and thick.
- Add milk one tablespoon at a time, mixing after each addition, until the pudding reaches your preferred consistency, keeping it thick and spoonable rather than pourable.
- Spoon the pudding into a serving jar or bowl and enjoy immediately for a soft, mousse-like texture, or refrigerate for 20–30 minutes if you prefer a firmer, classic pudding feel.
- This is so delicious. My partner asks me to make this once a week!
Variations and Substitutes:
Swap chocolate protein powder for vanilla protein powder and keep the cocoa powder for a lighter chocolate flavor.
Add a tablespoon of peanut butter or almond butter for a richer, almost cheesecake-like pudding.
For a dairy-free version, use thick coconut yogurt and adjust sweetness as needed, keeping in mind the flavor will be slightly tropical.
Turn this into a layered dessert by alternating pudding with crushed cookies, berries, or granola in a glass.
