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I love a dessert that feels indulgent but fuels you — this High Protein Chocolate Pudding is silky, chocolatey, and packs a satisfying protein boost. I first developed this version when I wanted a post-workout treat that didn’t rely on a processed bar, and it became a weeknight favorite after a few tweaks. For another healthy snack idea that pairs well with pudding texture experiments, try these banana oatmeal bars for balanced snacks.

Why Make This Recipe

It tastes rich and chocolatey while delivering about 20–25 g of protein per serving when made with whey or a high-protein plant powder.
Ready in about 15–20 minutes on the stove, it’s a fast, satisfying snack or dessert that’s better than a processed pudding cup.
The base is versatile — use dairy, plant milk, Greek yogurt, or silken tofu to fit preferences or allergies.
It stores well for 3–4 days, so you can prep single-serving jars for grab-and-go fuel.
Personal insight: I love this recipe because swapping protein powders changes the texture subtly, so it’s an easy way to tailor flavor and nutrition for different family members. For a crunchy contrast I often serve it with bites like these dark chocolate quinoa bites.

Recipe Overview

Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–17 minutes (plus cooling)
Servings: 4 (about 3/4 cup each)
Difficulty: Easy–Medium (watch the heat and whisking)
Method: Stovetop thickening with a cornstarch slurry, then finishing off-heat with protein and optional Greek yogurt to preserve texture.

My Experience Making This Recipe

I tested this pudding several times using whey, pea, and soy powders and adjusted when proteins got grainy. The key discovery was adding protein off the heat and using a short rest to reduce grit — that made the texture consistently smooth.

How to Make High Protein Chocolate Pudding

Start by whisking the dry base (cocoa, sugar, cornstarch, salt) together to prevent lumps, then whisk into warmed milk and cook gently until thickened. Remove from heat, cool slightly, and stir in your protein powder dissolved in a little warm pudding to avoid clumps. Finish with vanilla and optional Greek yogurt folded in for creaminess; chill 1–2 hours for best set. If you prefer blending, a quick immersion blender after adding protein smooths any remaining bits — I often make the pudding alongside a high-protein breakfast to save time.

Basic ingredient amounts (yields 4):

2 cups (480 ml) milk or unsweetened almond milk
1/3 cup (30 g) unsweetened cocoa powder
1/4 cup (32 g) cornstarch
2–3 tbsp (25–45 g) granulated sugar or maple syrup to taste
1/8 tsp salt
2 scoops (about 60 g) chocolate protein powder (whey or plant)
1 tsp vanilla extract
Optional: 1/2 cup (120 g) Greek yogurt (stir in off-heat for extra protein and creaminess)

Step-by-step temperatures and technique notes:

Whisk dry ingredients together in a saucepan.
Gradually add milk while whisking; warm over medium until steam rises and mixture reaches about 170–180°F (77–82°C).
Continue whisking until it thickens and coats the back of a spoon (~175–185°F / 79–85°C).
Remove from heat, temper in protein powder (mix powder with 2–3 tbsp warm pudding first), then fold in vanilla and yogurt off-heat. Chill.

Recommended equipment: heavy-bottomed saucepan, silicone spatula, whisk, instant-read thermometer, and 4 small jars or bowls for chilling.

Expert Tips for Success

Whisk dry ingredients first to avoid cocoa or cornstarch lumps; this simple step prevents late-stage clumps.
Use a heavy-bottomed saucepan and cook over medium-low heat to prevent scorching; thin pans heat too quickly.
Add protein powder off the heat and dissolve it in a small amount of warm pudding before folding back in to reduce graininess.
If you get small lumps, use an immersion blender for 10–15 seconds — it smooths without overworking the pudding.
For richer mouthfeel without extra sugar, swap 1/4 cup of milk for 1/4 cup heavy cream or add 1–2 tablespoons of almond butter; for texture inspiration, I borrow plating ideas I use with cauliflower pizza bites to add contrast.

How to Serve High Protein Chocolate Pudding

Top with chopped toasted nuts, cacao nibs, or a spoonful of crunchy granola for texture contrast.
Dollop a tangy raspberry compote or fresh berries to cut the chocolate richness and add freshness.
Serve chilled in small mason jars for meal prep, or layer with banana slices and granola to make a protein-packed parfait.
This pudding works well as an after-dinner treat, a post-workout snack, or a healthier dessert for parties — garnish with mint for a polished look.

Storage and Reheating Guide

Refrigerate in airtight containers for 3–4 days; individual jars are ideal for grab-and-go portions.
Do not leave at room temperature for more than 2 hours.
Freezing is possible but changes texture; freeze in airtight containers for up to 1 month and thaw in the fridge overnight — re-whisk or briefly blend before serving.
To warm gently, microwave a single serving in 15-second intervals, stirring between, or reheat in a saucepan over very low heat while whisking; don’t boil, as high heat can alter protein texture.

Recipe Variations

Dairy-free: Use full-fat canned coconut milk and a plant-based protein powder; for creaminess add 1/2 cup silken tofu blended in.
Lower sugar: Replace sugar with 2–3 tbsp erythritol or monk fruit sweetener and taste to adjust.
Extra-thick/high-protein: Fold in 1/2 cup Greek yogurt after cooling or increase protein powder slightly but be careful — too much powder makes it grainy.
Choco-peanut: Stir in 2 tbsp natural peanut butter off-heat for a peanut-chocolate twist.

Nutritional Highlights

Key benefits: higher protein helps with satiety and muscle repair; moderate calories depending on milk and sweetener choices.
Allergen notes: contains milk unless using dairy-free swaps; contains protein powders that may include whey, soy, or pea — check labels if you have allergies.
Portion guidance: a 3/4-cup serving is a satisfying snack; adjust to 1/2 cup for calorie-controlled portions.

Troubleshooting Common Issues

Pudding is too thin: continue simmering gently while whisking until it reaches ~175–185°F and coats a spoon; stir in an extra teaspoon of cornstarch dissolved in cold milk if needed.
Grainy texture from protein powder: always add protein off-heat and pre-dissolve in a small amount of warm pudding; a quick blitz with an immersion blender smooths it.
Scorched bottom or bitter taste: use a lower heat and a heavy-bottomed pan; if scorched, don’t scrape the bottom — transfer the top to a new pan to avoid bitter burnt bits.

Frequently Asked Questions

Q: Can I use any protein powder?
A: Yes, but texture varies. Whey blends tend to be smoother; plant proteins like pea or soy can be slightly grainier. To prevent grit, mix the powder with a small amount of warm pudding or milk before folding in and avoid adding protein to boiling liquid.

Q: Can I skip the cornstarch and make it with eggs?
A: You can make a custard with egg yolks, but that’s a different technique requiring tempering yolks and cooking gently to 170–175°F. Cornstarch is simpler and safer for busy cooks and still produces a classic pudding texture.

Q: How do I make this lower in sugar?
A: Reduce or omit sugar and use 2–3 tablespoons of a noncaloric sweetener (erythritol, monk fruit), or rely on a naturally sweet protein powder. Taste after cooling because sweetness perception changes when chilled.

Q: Can I double the recipe and store in the fridge?
A: Yes, you can double the quantities and store in a large container or separate jars. Keep airtight in the fridge up to 4 days; for best texture, split into single-serving jars to reduce exposure and reheating needs.

Conclusion

If you prefer a ready-made comparison or a product option, consider this Protein Chocolate Pudding – Hummus Fit to see how store-bought textures and flavors differ from homemade.