Craving chocolate? It happens to the best of us. What if I promised you could have a lush, slightly tangy bowl of chocolatey goodness with just five minutes of effort? You’ll need a little more time to chill it to thicken it fully, but I won’t tell if you devour it right away.
The two secret ingredients are, drumroll please, dark chocolate and Greek yogurt. That’s it. The chocolate serves as a thickener so you don’t need anything else to transform your creamy yogurt into a pudding. Whole-milk Greek yogurt makes a rich, sweet pudding, or you can go lean and mean with fat-free yogurt. I love to use chocolate that’s 85% cacao to make a very grownup, ultradark pudding.
I love this recipe because it’s a chocolate delivery system that allows me to savor a reasonable chunk of chocolate, spoonful by creamy spoonful. It is so ridiculously easy to make that even when I’m tired, stressed, or crazy busy, I can whip up a bowl of chocolate comfort. It’s also made with ingredients that are easy to keep on hand, and any leftover yogurt or chocolate (ha, leftover chocolate!) will not languish in the fridge.
Simply Recipes / Mark Beahm
My Surprising Inspiration
I based this dessert on one I have made for many years that blends silken tofu with chocolate. One day, I was staring into the whirling food processor and thought, “Could I make this with yogurt?” So I did.
To make it, start by putting the yogurt in the food processor, then melt the chocolate. Bar or baking chocolate melts more smoothly than chocolate chips, which are formulated to keep their shape when hot. You can still use chips if that’s what you’ve got, just make sure they are completely fluid when you add them to the yogurt. Once it’s all well blended, scrape it into a container and chill. Done!
Temperature Matters
The only potential challenge in making this easy pudding is being mindful of temperature. You need the warm melted chocolate to mix smoothly into the cool yogurt before it starts to harden and seize. Using the food processor makes this step super fast and easy, although you can whisk it in a bowl instead if you’re quick.
It can also help to measure the yogurt and let it sit at room temperature for a while before adding the chocolate so it’s not so cold. When you add the hot melted chocolate, dump it into one spot, don’t drizzle it over the yogurt. Quickly get the lid on and process before the chocolate has time to cool. If you’re using a bowl and whisk, get the chocolate in and get whisking right away.
Simply Recipes / Mark Beahm
How to Make My 2-Ingredient Chocolate Pudding
To make about 3 cups of pudding, or about 6 servings, you’ll need:
- 2 cups plain whole-milk Greek yogurt, room temperature
- 8 ounces semisweet chocolate, chopped, or 1 1/2 cups chocolate chips
- 2 tablespoons maple syrup or powdered sugar, optional
Place the yogurt in the bowl of a food processor or a large metal bowl and process or whisk until smooth. Melt the chocolate in the microwave or in a double boiler, then quickly pour it into the center of the yogurt while it’s still hot. Immediately process or whisk until well blended, scraping down the sides of the bowl as needed.
Taste, adding maple syrup or powdered sugar if you’d like it sweeter, and processing until well combined.
Transfer to an airtight storage container or layer into individual parfaits with fruit, crushed cookies, granola, or whatever moves you. Enjoy as is, or, for a thicker and creamier texture, chill for at least an hour.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
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