Why You’ll Love This Greek Yogurt Chocolate Pudding

• It’s unbelievably quick and easy. Seriously, we’re talking about 10 minutes from start to finish. There’s no stove-top stirring or waiting for things to set for hours. Just a bowl, a whisk, and you’re basically done.
• The texture is magically creamy and light. Unlike dense, custard-based puddings, this one has a wonderfully airy, mousse-like quality from the Greek yogurt. It’s rich without being heavy, which means you can enjoy a generous portion without that overstuffed feeling.
• It’s a clever, protein-packed treat. The Greek yogurt isn’t just for texture—it adds a significant protein boost, making this pudding a surprisingly satisfying snack or dessert. It’s the perfect answer to an afternoon slump or a post-workout craving.
• You have total control over the sweetness. Because we’re using maple syrup or honey, you can easily adjust the level of sweetness to your exact preference. Love it dark and intense? Go light on the sweetener. Have a sweeter tooth? Add a little extra. It’s your pudding, your rules.

Ingredients & Tools

• 2 cups (500 g) full-fat plain Greek yogurt
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 cup (80 ml) pure maple syrup or honey
• 1 teaspoon pure vanilla extract
• A pinch of fine sea salt
• Optional: 1-2 tablespoons of milk (any kind) to thin, if desired
• For topping: Fresh berries, chopped nuts, or a sprinkle of flaky sea salt

Tools: A medium-sized mixing bowl, a whisk (a small electric hand mixer is even better for extra fluffiness), a spatula, and serving glasses or bowls.

The quality of your cocoa powder really makes a difference here—since it’s a star ingredient, using a good-quality one will give you a much deeper, more complex chocolate flavor. And don’t skip the salt! It might seem tiny, but it’s the secret weapon that makes all the other flavors pop.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Why full-fat Greek yogurt? It provides the creamiest, richest base and helps the pudding hold its structure beautifully. Low-fat varieties can sometimes be a bit watery or have a tangier taste that might overpower the chocolate.
• Sift that cocoa! Cocoa powder has a tendency to clump, and nobody wants a lumpy pudding. Taking 30 seconds to sift it into the bowl will guarantee a perfectly smooth, silky texture every single time.
• Sweetener flexibility is key. Maple syrup and honey both work wonderfully, but they impart slightly different flavors. Maple syrup offers a more neutral sweetness, while honey gives a distinct floral note. You can also use agave nectar if you prefer.
• Taste as you go, honestly. Before you divide the pudding into serving dishes, give it a taste. This is your chance to adjust. Want it sweeter? Add a bit more syrup. Want a more intense chocolate hit? Another tablespoon of cocoa powder can work magic.

How to Make Greek Yogurt Chocolate Pudding

Serving Suggestions

Complementary Dishes

• A simple fruit salad — The bright, fresh acidity of oranges, berries, or pineapple provides a lovely contrast to the deep, creamy chocolate, cleansing the palate between bites.
• Buttery shortbread cookies — For a truly decadent experience, serve the pudding with a couple of crisp, buttery cookies on the side. Dipping them is highly encouraged.

Drinks

• A cold glass of milk or a latte — It’s a classic pairing for a reason. The creaminess of the milk complements the pudding perfectly, while the coffee notes in a latte enhance the chocolate flavor.
• A glass of Cabernet Sauvignon — If you’re serving this to adults, a dry red wine with dark fruit notes creates a sophisticated and delicious pairing that feels really special.

Something Sweet

• Orange zest sprinkled on top — This isn’t a full dessert, but a little garnish that makes a huge difference. The citrus aroma and slight bitterness from the zest elevate the chocolate to a whole new level.
• A dollop of whipped coconut cream — For a dairy-free topping option, a spoonful of lightly sweetened coconut whipped cream adds a lovely tropical nuance and extra cloud-like texture.

Top Mistakes to Avoid

• Mistake: Using watery yogurt. If your Greek yogurt has a lot of liquid (whey) floating on top, be sure to drain it off or stir it back in thoroughly before measuring. Excess liquid can make your pudding thin and runny.
• Mistake: Not sifting the cocoa powder. I know, I’ve said it twice, but it’s that important. Those tiny cocoa clumps are stubborn and won’t whisk out, leading to a gritty texture. A fine-mesh sieve is your best friend here.
• Mistake: Skipping the salt. I’ve messed this up before too, thinking such a small amount wouldn’t matter. But salt is a flavor enhancer—without it, your pudding can taste flat and one-dimensional instead of rich and complex.
• Mistake: Over-whipping with an electric mixer. While a mixer is great for fluffiness, if you go at it for too long, you can start to break down the yogurt, potentially making it a bit grainy. Just mix until it’s smooth and combined.

Expert Tips

• Tip: For an ultra-luxe version, use Dutch-process cocoa. Dutch-process cocoa is treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother, more mellow chocolate flavor that’s less bitter. It makes this pudding taste incredibly sophisticated.
• Tip: Make it a parfait. Layer the pudding with granola and fresh berries in a glass for a stunning and satisfying breakfast or dessert. The different textures are fantastic together.
• Tip: Infuse the sweetness. If you’re using honey, try warming it gently with a cinnamon stick or a split vanilla bean pod before adding it to the yogurt. This infuses the honey with a subtle, warm spice that’s just divine with chocolate.
• Tip: Freeze it for a different treat. Spoon the pudding into popsicle molds, insert sticks, and freeze. In a few hours, you’ll have incredibly creamy, protein-rich fudgesicles that are a huge hit with kids and adults alike.

FAQs

Can I make this pudding ahead of time?
Absolutely! In fact, it’s a fantastic make-ahead dessert. It will keep beautifully in the refrigerator, covered, for up to 3 days. The flavors actually meld and improve after a few hours. If it separates slightly, just give it a quick stir before serving. It’s perfect for meal prepping individual portions for a week of healthy treats.

Is there a dairy-free alternative?
Yes, you can definitely make a dairy-free version. Simply use a thick, plain, unsweetened coconut yogurt or a high-protein plant-based yogurt. The result will be slightly different in flavor—coconut yogurt will add a tropical note—but it will still be delicious. Just be sure to choose a yogurt that is as thick as possible to mimic the texture of Greek yogurt.

My pudding turned out too thin. How can I fix it?
Don’t worry, this can happen if the yogurt was a bit watery. The easiest fix is to chill it; the cold temperature will help it firm up. If it’s still too thin after chilling, you can whisk in a little more cocoa powder, which will thicken it and intensify the chocolate flavor. Start with a teaspoon and go from there.

Can I use a sugar-free sweetener?
You can, but the results will vary. Liquid stevia drops can work well—start with just a few drops and taste, as it’s very potent. Powdered erythritol or monk fruit sweeteners are also good options, but you may need to add a tiny splash of extra milk to help them dissolve completely and avoid a gritty texture.

Why is my pudding tasting a bit bitter?
This usually comes down to the cocoa powder. Natural unsweetened cocoa powder is inherently quite bitter. If you find it too strong, you can balance it by adding a bit more of your chosen sweetener. Next time, consider using Dutch-process cocoa powder, as it has a naturally milder, less acidic flavor profile.