Chocolate Pudding Cups
15min
30min
2
305
Chef's Note
For a smoother pudding, strain the mixture through a fine-mesh sieve before adding the protein powder. If you're making this for your toddler, you can serve their portion with sliced banana instead of whipped cream for a healthier option. The pudding will keep in the refrigerator for up to 3 days.
Tags
Ingredients
1 cup whole milk
1/2 cup heavy cream
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/8 teaspoon salt
2 scoops (30g each) chocolate protein powder
2 tablespoons mini chocolate chips
1/4 cup whipped cream
Instructions
- 1
In a medium bowl, whisk together 1/4 cup cocoa powder, 1/3 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt until well combined.
- 2
Gradually whisk in 1/2 cup of the whole milk to form a smooth paste, ensuring there are no lumps.
- 3
In a medium saucepan, heat the remaining 1/2 cup whole milk and 1/2 cup heavy cream over medium heat until steaming but not boiling, about 5 minutes.
- 4
Slowly pour the hot milk mixture into the cocoa mixture, whisking constantly to prevent lumps from forming.
- 5
Return the entire mixture to the saucepan and cook over medium-low heat, whisking constantly, until the pudding thickens and begins to bubble, about 5-7 minutes.
- 6
Remove from heat and whisk in 1 teaspoon vanilla extract.
- 7
Let the pudding cool for 5 minutes, then whisk in 2 scoops of chocolate protein powder until completely incorporated.
- 8
Divide the pudding between two serving cups and cover with plastic wrap directly on the surface (to prevent skin from forming).
- 9
Refrigerate for at least 2 hours or until completely chilled and set.
- 10
Before serving, top each pudding cup with 2 tablespoons of whipped cream and sprinkle with 1 tablespoon mini chocolate chips.
Nutrition Information (per serving)
305
19g
35g
10g
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