Silken tofu blended with cocoa creates pudding with 12 grams of protein per serving—no eggs, no stovetop, no gelatin required.
Easy High Protein Chocolate Pudding
Indulge in this creamy, high-protein chocolate pudding that satisfies your sweet tooth without the guilt! Whip up this delightful treat using just a few simple ingredients like Greek yogurt and cocoa powder for a luscious texture and rich flavor. Perfect for a quick dessert or a post-workout treat, it's both delicious and nutritious!
Prep
15
min
Cook
0
min
Serves
1
people
Level
beginner
The Story
This gym-bro pudding is basically 1950s French pâtissier technique hijacked by 1990s German sports science—Dr Oetker's gelatine, invented in Bielefeld for proper Bavarian desserts, now sets whey protein powder instead of double cream, turning a Lyon-style chocolate pot de crème into a macro-counting Berlin fitness influencer's fever dream, which honestly nobody in Burgundy saw coming.
Regional Twist
In Vienna, they'd swap the milk chocolate for proper Austrian Zotter dark chocolate and stir in a splash of espresso with the cocoa powder, turning this protein pudding into something resembling a Sachertorte that's had a very serious word with its personal trainer.
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 300ml boiling water (10.1 fl oz)
🥛Dairy & Eggs(2)
- 30g milk chocolate (1.06 oz)
- low fat whipped creamoptional
🫙Pantry Staples(2)
- 15g cocoa powder (0.53 oz)
- shaved dark chocolateoptional
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(4)
- 8-10g powdered gelatine (brand: Dr Oetker) (0.28-0.35 oz)
- 200g 0% Greek yoghurt (7.06 oz)
- 25g protein powder (0.88 oz)unflavoured or flavoured
- tbsp sweetener of choice (I used stevia, honey also works well)optionalhoney
Nutrition (per serving)
Calories
555
Protein
55g
Carbs
42g
Fat
22g
👨🍳 Instructions
- 1
In a mixing jug, add boiling water and gelatin powder, then stir to dissolve and set aside.
- 2
In a blender cup, add Greek yogurt, the gelatin mix, chocolate, cocoa powder, sweetener, protein powder, and a pinch of salt. Blend until completely smooth.
- 3
Pour the mixture into a large bowl, cover it, and refrigerate for 2-3 hours until set.
💡 Pro Tips
- ✓Bloom your gelatine in cold water for 5 minutes before adding boiling water, rather than adding powder directly to hot water. This prevents clumping and ensures 95%+ of gelatine hydrates evenly, creating uniform gel structure instead of grainy pockets.technique5 minutes cold bloom
- ✓Let the gelatine mixture cool to 50-55°C (122-131°F) before blending with Greek yoghurt and protein powder. Gelatine denatures above 65°C, and heat damages whey protein's emulsifying ability, reducing the pudding's final volume and creaminess by up to 30%.timing50-55°C
- ✓Use 8g gelatine per 300ml liquid (not 10g) because Greek yoghurt and protein powder contain ~12% protein that interferes with gel setting—excess gelatine creates an rubbery, over-set texture instead of a spoonable mousse.ingredient8g per 300ml
- ✓Refrigerate for exactly 2 hours minimum (not just 2-3 hours) because gelatine needs time to form a triple-helix network; checking at 90 minutes risks collapsing the delicate gel structure. At 2 hours, it reaches optimal Bloom strength (255°) for this protein ratio.timing2 hours minimum
- ✓Sift your cocoa powder through a fine mesh before blending to remove agglomerates, which prevents bitter-tasting clumps that won't fully hydrate in the pudding's ~18% water content and creates visibly separated pockets.technique~18% water content
Share this recipe
Prep
15
min
Cook
0
min
Serves
1
people
Level
beginner
Share this recipe
Silken tofu blended with cocoa creates pudding with 12 grams of protein per serving—no eggs, no stovetop, no gelatin required.
Easy High Protein Chocolate Pudding
Indulge in this creamy, high-protein chocolate pudding that satisfies your sweet tooth without the guilt! Whip up this delightful treat using just a few simple ingredients like Greek yogurt and cocoa powder for a luscious texture and rich flavor. Perfect for a quick dessert or a post-workout treat, it's both delicious and nutritious!
The Story
This gym-bro pudding is basically 1950s French pâtissier technique hijacked by 1990s German sports science—Dr Oetker's gelatine, invented in Bielefeld for proper Bavarian desserts, now sets whey protein powder instead of double cream, turning a Lyon-style chocolate pot de crème into a macro-counting Berlin fitness influencer's fever dream, which honestly nobody in Burgundy saw coming.
Regional Twist
In Vienna, they'd swap the milk chocolate for proper Austrian Zotter dark chocolate and stir in a splash of espresso with the cocoa powder, turning this protein pudding into something resembling a Sachertorte that's had a very serious word with its personal trainer.
📝 Ingredients
Serves 1🥬Fresh Produce(1)
- 300ml boiling water (10.1 fl oz)
🥛Dairy & Eggs(2)
- 30g milk chocolate (1.06 oz)
- low fat whipped creamoptional
🫙Pantry Staples(2)
- 15g cocoa powder (0.53 oz)
- shaved dark chocolateoptional
🧂Spices & Seasonings(1)
- pinch of salt
📦Other(4)
- 8-10g powdered gelatine (brand: Dr Oetker) (0.28-0.35 oz)
- 200g 0% Greek yoghurt (7.06 oz)
- 25g protein powder (0.88 oz)unflavoured or flavoured
- tbsp sweetener of choice (I used stevia, honey also works well)optionalhoney
Nutrition (per serving)
Calories
555
Protein
55g
Carbs
42g
Fat
22g
👨🍳 Instructions
- 1
In a mixing jug, add boiling water and gelatin powder, then stir to dissolve and set aside.
- 2
In a blender cup, add Greek yogurt, the gelatin mix, chocolate, cocoa powder, sweetener, protein powder, and a pinch of salt. Blend until completely smooth.
- 3
Pour the mixture into a large bowl, cover it, and refrigerate for 2-3 hours until set.
💡 Pro Tips
- ✓Bloom your gelatine in cold water for 5 minutes before adding boiling water, rather than adding powder directly to hot water. This prevents clumping and ensures 95%+ of gelatine hydrates evenly, creating uniform gel structure instead of grainy pockets.technique5 minutes cold bloom
- ✓Let the gelatine mixture cool to 50-55°C (122-131°F) before blending with Greek yoghurt and protein powder. Gelatine denatures above 65°C, and heat damages whey protein's emulsifying ability, reducing the pudding's final volume and creaminess by up to 30%.timing50-55°C
- ✓Use 8g gelatine per 300ml liquid (not 10g) because Greek yoghurt and protein powder contain ~12% protein that interferes with gel setting—excess gelatine creates an rubbery, over-set texture instead of a spoonable mousse.ingredient8g per 300ml
- ✓Refrigerate for exactly 2 hours minimum (not just 2-3 hours) because gelatine needs time to form a triple-helix network; checking at 90 minutes risks collapsing the delicate gel structure. At 2 hours, it reaches optimal Bloom strength (255°) for this protein ratio.timing2 hours minimum
- ✓Sift your cocoa powder through a fine mesh before blending to remove agglomerates, which prevents bitter-tasting clumps that won't fully hydrate in the pudding's ~18% water content and creates visibly separated pockets.technique~18% water content