Cottage Cheese Chocolate Pudding

I don’t know why everyone says cottage cheese is back. It’s been right here all along friends. It never even left. What has changed is the bazillion new ways to eat it we’ve come up with. I’ve seen cottage cheese bread, pizza crust, wraps, sauces and salad dressings (no joke).

And now, chocolate pudding. I promise you’re going to love me for this one.

The ingredients are all whizzed up in the blender in a flash and then we’ll slowly cook it on the stovetop until it turns into silky, dreamy, heavenly pudding.

Cottage Cheese – obviously. I use 2% cottage cheese.

Milk – because we’re going for max protein in this pudding I like to use a higher protein milk like this one. You can use whatever milk you like, but the protein content won’t be as high.

Eggs – I’m using large, whole eggs.

Jalapeño – fresh, not pickled. I advise taking the seeds out so you don’t have a bunch of seeds in your sauce. If you want extra heat just increase the amount of cayenne. No subs here. I know you’ll see recipes with canned green chiles out there, but for me it’s gotta be fresh jalapeños.

Maple Syrup – this is my go-to healthier sweetener. It makes the pudding so it’s not overly sweet, so if you want extra sweetness, feel free to add extra sweetener. I like to add a big pinch of stevia sometimes, or even a scoop of coconut sugar.

Cocoa Powder – plain, unsweetened cocoa powder. Cacao powder works too.

Cornstarch – this is what is going to help the pudding thicken. You can sub in Arrowroot if you like.

Cottage Cheese Chocolate Pudding Recipe Variations:

Mexican Chocolate Version – add in 1/2 tsp cinnamon and a big pinch of cayenne pepper.

Chocolate Peanut Butter Version – instead of the butter stir in 2 Tbsp peanut butter.

Let’s make some insanely creamy and secretly protein-packed Cottage Cheese Chocolate Pudding. I’m telling you… you won’t even know there’s cottage cheese in here… just silky smooth chocolatey goodness.

Into your blender and add the milk, cottage cheese, eggs, maple syrup, cocoa powder, cornstarch, and a generous pinch of salt. If you’re feeling spunky add in a little espresso powder too. Blend away until the mixture is super smooth and dreamy.

Pour the heavenly chocolatey mixture into a saucepan and set it over low-medium heat. This is going to take a bit, but don’t rush it. You must wait and you must stir, otherwise you’ll end up with a grainy, scrambled egg type situation. Keep stirring for about 5-7 minutes to reach a thick consistency – like pudding, yes?

Once the pudding has thickened, remove the pan from the heat and stir in the vanilla extract and butter (if using). The vanilla adds extra depth of flavour, and the butter gives a lovely richness. Stir until everything is beautifully melted and combined.

At this point, you can totally dive in for a warm, fudgy spoonful (no shame, it’s what I do), but if you can stand it, transfer it to serving bowls and let it cool in the fridge for about an hour to firm up.

To serve, top the pudding with whipped cream, chocolate shavings, berries, sprinkles or a little flaky salt – whatever makes your inner chocoholic happy.

• My Bubble Tea Chia Pudding is a healthier take on bubble tea and it’s so good!
• This Cashew Chia Pudding with Coconut Cream, Chocolate & Bananas is healthy, but decadent… and delicious.
• Try my Chocolate Baked Oats with Espresso & Ricotta when you’re feeling like dessert for breakfast.

If you like this Cottage Cheese Chocolate Pudding Recipe let me know what you think in the comments below and please find and follow me on Social Media!