This 2 Ingredient Chocolate Yogurt Pudding combines melted dark chocolate and full-fat Greek yogurt for a thick, mousse-like dessert. It takes 10 minutes to prepare and uses the chocolate for structure, so the base needs no separate sweetener.
Why You'll Love This Chocolate Yogurt Pudding
- Only two base ingredients: Dark chocolate and Greek yogurt create the complete pudding without cocoa powder in the mixture.
- No oven required: The chocolate melts in the microwave, so the preparation remains simple.
- Thick after chilling: The melted chocolate firms in the refrigerator and gives the pudding its mousse-like consistency.
- Easy to prepare ahead: Individual portions remain thick and creamy when refrigerated for up to three days.
A friend once served me a chocolate dessert and spent several minutes explaining how little effort it required. I expected a long ingredient list, yet its simplicity stayed with me. That memory returned when I first combined dark chocolate and yogurt for this pudding. It captured the uncomplicated appeal I enjoy in peanut butter mousse. Now this pudding is my choice when I want something sweet without turning on the oven.
I use dark chocolate for depth, while full-fat Greek yogurt adds a gentle tang. Together, they create a smooth texture between old-fashioned chocolate pudding and easy chocolate mousse. I melt the chocolate first, then stir it directly into the yogurt without cooling. Chilling firms the chocolate, giving the mixture its thick, spoonable finish. For me, that simple sequence makes two ingredients feel like a complete dessert.
Key Ingredients in Chocolate Yogurt Pudding
The exact measurements appear in the recipe card, but these ingredients determine the final flavor and texture.
- Dark chocolate: I rely on melted dark chocolate for deep flavor and the structure that helps the pudding thicken as it chills.
- Plain full-fat Greek yogurt: For me, its thick body and gentle tang balance the dark chocolate while keeping the pudding smooth.
- Optional cocoa powder: I like a light dusting on top for a simple finish and an extra hint of chocolate.
How to Make Chocolate Yogurt Pudding
The printable recipe below contains the complete measurements, while this overview shows the four main stages.
1. Smooth the yogurt: Stir the Greek yogurt in a large bowl until smooth.
2. Melt the chocolate: Microwave the finely chopped chocolate in short intervals, stirring each time, until completely smooth.
3. Combine the mixture: Pour the melted chocolate directly into the yogurt and mix immediately until thick and streak-free.
4. Portion and chill: Divide the pudding among four ramekins, smooth the tops, and refrigerate until chilled and set.
Helpful Swaps
- Dark chocolate chips: Replace the chopped dark chocolate bar with the same weight of dark chocolate chips.
Tips for the Best Chocolate Yogurt Pudding
- Use Room Temperature Yogurt: I find the chocolate blends more easily when the yogurt isn't straight from the fridge.
- Control the microwave heat: Use 30-second intervals and stir after each one so the chocolate melts without overheating.
- Portion the mixture promptly: Divide it among the ramekins while it is still easy to spread and smooth.
- Keep the servings balanced: Four individual portions suit the pudding's rich chocolate flavor and thick texture.
Storage
I keep the chocolate yogurt pudding covered in the refrigerator for up to three days. Its texture remains thick and creamy throughout that time.
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Recipe
2 Ingredient Chocolate Yogurt Pudding
Ingredients
- 200 g dark chocolate bar - finely chopped, or dark chocolate chips
- 500 g plain full-fat Greek yogurt
- Unsweetened cocoa powder - for dusting (optional)
Instructions
- Add 500 g plain full-fat Greek yogurt to a large mixing bowl and stir until smooth and creamy.
- Place 200 g dark chocolate bar, finely chopped, or dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth.
- Pour the melted chocolate directly into the yogurt without cooling it. Mix immediately until fully combined, smooth, thick, and free from streaks.
- Divide the chocolate yogurt pudding evenly among four serving glasses or ramekins, then smooth the tops.
- Refrigerate for at least 1 hour, or until thoroughly chilled and set.
- Serve cold, dusted with unsweetened cocoa powder if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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