This high protein chocolate pudding is a creamy, chocolatey snack that satisfies sweet cravings while packing a serious protein punch. I make it for post-workout recovery and as a late-night treat because it feels indulgent without derailing nutrition goals. If you like easy protein snacks, try my High Protein Apple Bites for another quick treat.
Why Make This Recipe
- It tastes rich and chocolatey but delivers 15–25 grams of protein per serving depending on the powder you use.
- It’s fast to make: about 10 minutes active cooking and chills quickly for a ready snack.
- Versatile: serve warm or cold, and it works for breakfast, dessert, or recovery fuel.
- Convenient for meal prep — portion into jars for grab-and-go snacks.
- Personal insight: I love that it satisfies a chocolate craving and helps me hit protein targets without heavy shakes; it feels like dessert that still supports training.
Recipe Overview
Prep time: 5 minutes.
Cook time: 8 minutes.
Total time: 13 minutes (plus chilling if desired).
Servings: 4 (about 1/2 cup each).
Difficulty: Easy.
Method: Stovetop thickening with a cornstarch slurry, then cooling to set; uses whisking and tempering to avoid lumps.
My Experience Making This Recipe
When I first tested this pudding, clumps from adding protein powder too early were my main issue. After a few trials I learned to temper the powder and use a fine-mesh sieve for an ultra-smooth texture.
How to Make High Protein Chocolate Pudding
Start by whisking dry ingredients: 2 cups whole milk (or plant milk), 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, 2–3 tbsp sugar or sweetener, and a pinch of salt. Heat 1 1/2 cups of the milk with 1 tsp vanilla to about 175–185°F (just below a simmer), then slowly whisk in the cold milk slurry (remaining 1/2 cup milk mixed with cornstarch) and cook until it thickly coats the back of a spoon, about 1–2 minutes past simmer. Remove from heat and whisk in 1/2 cup protein powder (whey or plant) that’s been mixed with 2 tbsp milk to form a smooth paste, then optionally stir in 1 oz chopped dark chocolate for silkiness. Chill for at least 30 minutes, or serve warm.
Expert Tips for Success
- Make a cornstarch slurry: dissolve cornstarch in cold milk before heating to avoid lumps and ensure even thickening.
- Temper the protein powder: mix the protein with a small amount of liquid first and add off-heat or on very low heat to prevent graininess from overcooking the protein.
- Use a high-quality whisk and a heavy-bottomed saucepan to distribute heat evenly and prevent scorching.
- If the pudding becomes too thick after chilling, stir in 1–2 tbsp warm milk to loosen without losing creaminess.
- For the silkiest finish, pass the pudding through a fine-mesh sieve into a bowl before chilling.
How to Serve High Protein Chocolate Pudding
- Top with a dollop of Greek yogurt and a sprinkle of cocoa nibs for contrast and extra protein.
- Serve with fresh berries or my colorful fruit skewers like these Colorful Rainbow Fruit Skewers to add brightness and vitamin C.
- Layer with granola in a jar for a parfait, or spoon warm into ramekins and garnish with toasted nuts for an after-dinner treat.
- Bring it to gatherings as a make-ahead dessert in small glasses for easy portion control.
Storage and Reheating Guide
Refrigerate in airtight containers or individual jars for up to 3–4 days. Use glass jars with tight lids or shallow airtight containers to chill quickly and evenly. Freezing is not ideal — the texture changes, but you can freeze for up to 1 month in an airtight container; thaw overnight in the fridge and whisk vigorously before serving. To reheat, warm gently in a saucepan over low heat while stirring, or microwave in 15–20 second bursts, stirring between intervals to avoid hotspots.
Recipe Variations
- Dairy-free: use full-fat canned coconut milk and a pea or rice protein powder; reduce coconut milk by 2–3 tbsp if it seems too loose.
- No-cook chia version: whisk 1/2 cup protein powder into 2 cups milk, add 1/4 cup cocoa and 1/4 cup chia seeds, refrigerate overnight to thicken.
- Low-carb/Keto: swap cornstarch for 1–1.5 tbsp gelatin (bloomed) or use xanthan gum sparingly, and replace sugar with erythritol.
- Mix-in flavors: swirl in 1–2 tbsp peanut butter or 1 tsp instant espresso for mocha notes; for a seasonal twist, draw inspiration from this Cozy High-Protein Pumpkin Lasagna Skillet to create a chocolate-pumpkin mashup.
Nutritional Highlights
This pudding is protein-forward — expect roughly 15–25 g of protein per 1/2-cup serving depending on your protein powder choice. It provides a satisfying balance of protein and carbs for post-workout recovery; use low-fat milk or plant milk to reduce calories. Allergens to note: dairy (milk, whey) and soy (in some protein powders); always check labels. For portion control, 1/2 cup is a sensible snack serving.
Troubleshooting Common Issues
- Lumpy pudding: strain through a fine-mesh sieve and reheat gently while whisking to smooth. Prevent by dissolving cornstarch in cold liquid and tempering powders.
- Too thin after chilling: stir in 1 tsp cornstarch dissolved in 1 tbsp cold milk, heat briefly to activate, or add 1/2–1 tsp gelatin bloomed in cold water and warm to set.
- Grainy texture from protein powder: add the powder off-heat and whisk vigorously, or blend briefly with an immersion blender to create a smoother emulsion.
Frequently Asked Questions
Q: Can I use any protein powder?
A: You can use whey, casein, or plant-based protein powders, but results vary. Whey gives a smoother mouthfeel and sets nicely; plant proteins (pea, soy) can be grainier and may need an extra tablespoon of milk or a short blend with an immersion blender to smooth out. Always check sweetness and flavor intensity because flavored powders change the final taste.
Q: Will heating protein powder ruin it?
A: Heating doesn’t make the protein nutritionally useless, but excessive high heat can change texture and increase graininess. To avoid this, add protein powder off-heat or at low temperature and whisk quickly; tempering helps preserve a smooth texture.
Q: How do I make the pudding thicker without cornstarch?
A: Use gelatin (1 tsp powdered gelatin per cup of liquid, bloomed in cold water) or increase protein powder slightly. For vegan thickness, use chia seeds or cooked puréed silken tofu blended in.
Q: Can I make this ahead for meal prep?
A: Yes — portion into airtight jars and refrigerate up to 3–4 days. For best texture, give each jar a quick stir or whisk before eating, and add fresh toppings just before serving.
Conclusion
If you want a ready-made option to compare or try, this Protein Chocolate Pudding – Hummus Fit is a convenient commercial product that mirrors the high-protein, chocolate-forward profile of this recipe.
High Protein Chocolate Pudding
- Total Time: 13 minutes
- Yield: 4 servings
- Diet: High Protein
Description
A creamy, chocolatey snack that satisfies sweet cravings while delivering a high protein punch, perfect for post-workout recovery or as a late-night treat.
Ingredients
- 2 cups whole milk (or plant milk)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2–3 tablespoons sugar or sweetener
- A pinch of salt
- 1 1/2 cups milk (for heating)
- 1 teaspoon vanilla extract
- 1/2 cup protein powder (whey or plant)
- 2 tablespoons milk (for protein powder paste)
- 1 ounce chopped dark chocolate (optional)
Instructions
- Whisk together the dry ingredients: 2 cups milk, cocoa powder, cornstarch, sugar, and salt.
- Heat 1 1/2 cups of milk with vanilla to 175–185°F.
- Slowly whisk in the cornstarch slurry and cook until thickened, about 1–2 minutes past simmer.
- Remove from heat and whisk in the protein powder mixed with 2 tablespoons milk to create a smooth paste.
- Optionally stir in chopped dark chocolate for silkiness.
- Chill for at least 30 minutes or serve warm.
Notes
For the silkiest finish, pass pudding through a fine-mesh sieve before chilling.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American