Chocolate Greek yogurt is plain Greek yogurt whisked with unsweetened cocoa powder, maple syrup, vanilla, and a pinch of sea salt. It takes 5 minutes to mix and 15 minutes in the fridge if you want it thick, and one cup of yogurt makes 2 servings of about ½ cup each.
Use 2% or full-fat yogurt. That one choice decides whether it tastes like a chocolate dessert or like sour cocoa.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →Chilled, it turns dense and spoonable, close to a soft mousse. The fat in the yogurt carries the cocoa so it tastes round instead of chalky, and the salt takes the edge off the tang. I have made it with nonfat yogurt too. It works. But the texture turns grainy, and the chocolate tastes thin and a bit sharp next to the full-fat version.
How Much Cocoa per Cup of Greek Yogurt
The ratio is 1 cup of Greek yogurt to 2 tablespoons of unsweetened cocoa powder and 1½ tablespoons of maple syrup. That gives a deep chocolate flavor without the bitterness you get from more cocoa. For a sweeter bowl, add another ½ tablespoon of syrup. For a darker one, leave it as is.
To make 4 servings, double everything: 2 cups yogurt, ¼ cup cocoa, 3 tablespoons maple syrup, 1 teaspoon vanilla, and a slightly bigger pinch of salt. The salt is small but not optional. If the finished yogurt tastes flat, it usually needs a few more grains of salt, not more sugar.
Picking the Yogurt and Cocoa
There is no thickener in this recipe, so the yogurt is the texture. Plain full-fat or 2% Greek yogurt chills into a dense, almost whipped spoonful that reminds me of cottage cheese chocolate mousse, only faster.
Check the tub first. A pool of whey on top or yogurt that runs off the spoon will give you thin chocolate yogurt. Strain it: line a sieve with a paper towel, set it over a bowl, and leave the yogurt in the fridge for 30 to 60 minutes. It comes out much thicker.
Any unsweetened cocoa works. Natural cocoa tastes sharper and a little fruity, which suits the tang of the yogurt. Dutch processed cocoa tastes smoother and darker, with a deeper brown color. Nothing in this bowl needs to react with baking soda, so pick the flavor you like.
Keep the sweetener liquid. Maple syrup blends in cleanly, and honey works too and gives a slightly thicker finish. Granulated sugar dissolves slowly in cold yogurt and stays gritty. Half a teaspoon of vanilla softens the tang and makes the cocoa taste rounder.
Whisking Cocoa Into Cold Yogurt Without Lumps
Cocoa hates cold yogurt. Dump it on top of the yogurt, stir a few times, and you get dry brown specks that never quite disappear.
Here is what fixes it. Put the cocoa, maple syrup, vanilla, and salt in the bowl first and stir them into a smooth, shiny paste. Then add the yogurt and whisk. That is it. Because the cocoa is already wet, it disappears into the yogurt in about a minute instead of floating around as dry specks that you chase with a spoon.
Use a small whisk rather than a fork. The mixture looks streaky at first, then darkens and thickens as it comes together. Keep going until the color is even with no pale swirls. For guests, a quick spin in a blender or with a stick blender makes it even silkier.
Taste it. Adjust the syrup. Then test the texture: tilt a spoonful. If it holds a curved mound and falls slowly, like soft pudding, it is ready. If it slides straight off, give it 15 minutes in the fridge. If it is still loose after chilling, the yogurt was too watery, and straining next time fixes that.
Can You Make Chocolate Pudding With Greek Yogurt?
Yes. Chill this chocolate Greek yogurt for 15 to 30 minutes and it eats like a thick, mousse-like pudding. It is not a cooked pudding, though. There is no cornstarch, eggs, or heat, so it stays soft and spoonable and will not set firm enough to cut.
That softness is the trade for a pudding that takes 5 minutes and keeps the yogurt tang. Spoon it into small glasses or ramekins as soon as it is mixed, chill it there, and it looks like pudding cups straight from the fridge.
Adding Chocolate Protein Powder
By the nutrition estimate in the recipe card, each serving has about 9 grams of protein, almost all of it from the yogurt. To push that higher, stir in chocolate protein powder.
Protein powder drinks up liquid and thickens the yogurt fast, so add it with a splash of milk and stir until it loosens. Most chocolate protein powders are already sweet. Cut the maple syrup back, mix, then taste before adding more. Whey powder blends smoother than most plant powders, which can turn the yogurt slightly gritty.
Mint, Mocha, and Peanut Butter Chocolate Yogurt
- Mint chocolate: add ¼ teaspoon peppermint extract and top with cacao nibs.
- Peanut butter: stir in 1 tablespoon peanut butter. The nutty chocolate flavor reminds me of my protein cottage cheese brownies.
- Mocha: mix ¼ teaspoon espresso powder into the cocoa paste, then add more if you want it stronger.
- Chocolate chunk: fold in finely chopped dark chocolate right before chilling for some bite.
Keeping Chocolate Yogurt in the Fridge
Store it covered in the fridge for up to 3 days, after which the texture slowly starts to thin and the yogurt tastes a little more sour. Overnight it gets even thicker, but a little clear whey may collect on top. Stir it back in instead of pouring it off.
Add toppings right before serving so granola and crumbles stay crisp. I would not freeze it in a container. Thawed yogurt separates and turns watery. Frozen in ice pop molds and eaten frozen, it works fine.
Ways to Eat It
Spoon it into small jars with chocolate shavings, or crumble a few dark chocolate oatmeal cups over the top for crunch. A crumbled chocolate protein mug cake on top turns it into a quick cake and cream bowl.
For breakfast, layer it with oats and berries the way I build this chocolate yogurt parfait, or set it next to chia seed pudding with yogurt. It also works as a dip for strawberries and banana slices, or spread on warm toast with sliced banana. When you want something warm instead, a mug of healthy hot chocolate uses the same cocoa from your pantry.
Chocolate Greek Yogurt Questions
Can I put cacao powder in yogurt instead of cocoa?
Yes. Swap it 1 for 1. Cacao powder tastes a little more bitter, so you may want the extra ½ tablespoon of maple syrup.
Can I make a chocolate Greek yogurt pie with this?
Not one that slices. Without gelatin or a cooked custard it stays spoon soft. Spoon it into a baked cookie crumb crust and serve it in bowls, or keep it in jars.
Can I use nonfat Greek yogurt?
You can, but it turns grainy and tastes more sour. 2% is the lightest yogurt that still stays creamy here.
Why does my chocolate yogurt taste bitter?
Either too much cocoa for the sweetener or not enough salt. Add maple syrup ½ tablespoon at a time and a few grains of salt, then taste again.
Pin this chocolate Greek yogurt to your healthy dessert board for the next time a chocolate craving hits at 9 pm. If you try the mint or mocha version, tell me in the comments how you liked it.
Chocolate Greek Yogurt Recipe
This chocolate Greek yogurt is plain Greek yogurt whisked with unsweetened cocoa powder, maple syrup, vanilla, and a pinch of sea salt. It takes 5 minutes to mix, plus 15 to 30 minutes in the fridge if you want it thick like a chocolate pudding, and makes 2 servings of about ½ cup each. Stir the cocoa, syrup, vanilla, and salt into a paste before adding the yogurt so the cocoa blends in smoothly with no dry lumps, and use 2% or full-fat yogurt for a creamy, not sour, finish. Eat it as a high protein dessert or snack, layer it into a chocolate yogurt parfait with berries and granola, or use it as a fruit dip. Keeps covered in the fridge for up to 3 days.
Ingredients
- 1 cup plain Greek yogurt (2% or full fat for best texture)
- 2 tablespoons unsweetened cocoa powder
- 1½ tablespoons maple syrup (or honey, to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: dark chocolate shavings, cocoa powder dusting, cacao nibs, or fresh berries
Instructions
- WHISK THE BASE: In a medium bowl, combine the Greek yogurt, cocoa powder, maple syrup, vanilla extract, and sea salt.
- MIX UNTIL SMOOTH: Stir vigorously using a small whisk or spoon until the cocoa powder is fully incorporated and the mixture becomes thick, smooth, and creamy.
- TASTE AND ADJUST: Taste the mixture and adjust sweetness as desired. Add more maple syrup if you prefer a sweeter flavor, or leave as is for a darker chocolate taste.
- CHILL OR SERVE IMMEDIATELY: Serve right away, or refrigerate for 15 to 30 minutes for a colder, firmer, mousse-like texture.
- TOP AND ENJOY: Spoon into serving dishes and add optional toppings such as chocolate shavings, berries, or a light cocoa dusting before serving.
Notes
Use 2% or full-fat Greek yogurt; nonfat turns grainy. If the yogurt looks watery, strain it in a paper towel lined sieve in the fridge for 30 to 60 minutes first. To avoid cocoa lumps, stir the cocoa, maple syrup, vanilla, and salt into a paste, then whisk in the yogurt. Natural or Dutch processed cocoa both work; cacao powder can be swapped 1 for 1 but tastes more bitter. If adding chocolate protein powder, loosen with a splash of milk and reduce the maple syrup. Store covered in the fridge for up to 3 days and stir any whey back in. Do not freeze in a container; it turns watery when thawed.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 171Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 7mgSodium 92mgCarbohydrates 25gFiber 3gSugar 14gProtein 9g
