High-protein chocolate pudding

Twenty-four grams of protein in a chocolate dessert. Ten minutes and no oven.

2 h 10 min
Total time: 10 min
Hands-on: 4 cups
Servings: 175 cal
Per serving: Easy
Difficulty: Saucepan
Method

Photo: Thomson200 · CC0

Ingredients

4 cups

Nutrition facts

per cup

175cal

Protein: 24 g54 %
Carbs: 14 g31 %
Fat: 3 g15 %
Fiber: 4 g
Sugarstotal, including the natural sugars in fruit and dairy: 8 g

Approximate values, calculated from food composition tables. They vary with the brands and cuts you use.

Step by step

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High-protein chocolate pudding

Twenty-four grams of protein in a chocolate dessert. Ten minutes and no oven.

1Step 1 of 5

Dissolve it cold

In a saucepan, with the heat off, mix the cornstarch, cocoa, erythritol and salt. Add a little of the cold milk and stir into a smooth paste, without a single lump.

Tip: Pour in all the liquid at once and you get lumps that never go away. Starting with a little milk to make a paste is the trick.

2Step 2 of 5

Add the rest of the milk

Gradually stir in the rest of the milk, stirring constantly. Now turn the heat on to medium.

3Step 3 of 5

Thicken while stirring

Whisk constantly for about 5 minutes. You'll notice it suddenly thickens: that's the cornstarch kicking in. Let it bubble for 30 seconds and take it off the heat.

Tip: If you stop stirring it sticks to the bottom and tastes burnt. Five minutes of full attention.

05:005 min · Thicken while stirring

4Step 4 of 5

Skyr off the heat

Wait 5 minutes for it to cool slightly, then whisk in the skyr or cottage cheese and the vanilla. Add it while it's boiling hot and the dairy will curdle.

5Step 5 of 5

Into cups and the fridge

Divide among four small cups and press plastic wrap onto the surface so no skin forms. At least 2 hours in the fridge.

About this recipe

A chocolate dessert with more protein than a small steak sounds like a marketing gimmick, but here it comes from something very simple: skyr or cottage cheese, milk and pure cocoa.

The key to getting a pudding texture rather than a thick shake is cornstarch: it thickens as it heats and gives that creamy consistency that sets in the fridge.

Ten minutes of work, no oven, and it keeps for three days. It's the dessert people ask me to make again the most.

Tips for getting it right

Plastic wrap touching the surface is what prevents that tough top layer almost nobody likes.
With Greek yogurt instead of skyr it's creamier and a bit higher in fat, but also richer.
A few raspberries or dark chocolate shavings on top turn it into a restaurant-style dessert.

Storage

3 days in the fridge, covered. It doesn't freeze: the cornstarch separates when thawed.

Questions

Frequently asked questions

Can I make protein pudding without protein powder?

This one already has it without any powder: the 24 g of protein come from the skyr and the milk. It's normal food, not supplements.

Why is my pudding lumpy?

Because the cornstarch went into hot liquid or all the milk was added at once. It has to be dissolved cold, first making a thick paste.

Can I use another sweetener?

Yes. Erythritol works very well because it leaves no aftertaste; sucralose works too and you use much less. With blended dates it's denser and adds about 20 calories per cup.

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