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Extreme close-up of smooth chocolate cottage cheese pudding on a spoon with no visible curds

Cottage Cheese Chocolate Pudding (No Protein Powder)

This cottage cheese chocolate pudding blends three simple ingredients into a cold, creamy, spoonable dessert. Full-fat cottage cheese provides the rich base and protein, while cocoa powder and pure maple syrup create a smooth chocolate flavor without protein powder.
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Prep Time 5 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Pudding
  • 1 cup full-fat cottage cheese Use 4% milkfat cottage cheese made with pasteurized milk for the richest texture.
  • 2 tablespoons unsweetened natural cocoa powder Use plain cocoa powder with no added sugar.
  • 2 tablespoons pure maple syrup Additional maple syrup may be added 1 teaspoon at a time for a sweeter pudding.
Optional
  • 1 to 2 teaspoons milk Add only when the blender blades spin without pulling the mixture downward. Excluded from the nutrition estimate.

Equipment

  • Compact blender cup
  • Food processor May be used instead of a compact blender.
  • Silicone spatula
  • Measuring cups and spoons
  • Digital kitchen scale
  • Two small airtight containers

Method
 

  1. Add the cottage cheese, unsweetened cocoa powder, and pure maple syrup to a compact blender cup or food processor.
  2. Blend for about 60 seconds. Stop and scrape the sides and bottom of the container with a silicone spatula.
  3. Blend for another 30 to 60 seconds, or until no visible white curds remain and the pudding looks smooth.
  4. If the blades spin without moving the mixture downward, add 1 teaspoon of milk and blend again. Add the second teaspoon only when necessary.
  5. Taste the pudding. For additional sweetness, blend in more maple syrup 1 teaspoon at a time, noting that extra syrup changes the nutrition.
  6. Divide the pudding between two small containers. Serve immediately for a softer consistency or cover and refrigerate for 30 minutes for a thicker, more spoonable texture.

Notes

Blending: A compact blender cup or food processor works better than some full-size blenders because the small batch remains close to the blades. Scrape the container before adding extra liquid.
Texture: Blend until no visible curds remain. If the pudding seems thin, refrigerate it for 30 minutes before changing the ingredient ratio. Adding extra cocoa too quickly may make the pudding bitter or leave dry pockets.
Substitutions: A 2% cottage cheese may produce a slightly lighter texture. Honey can replace the maple syrup in the same amount, although the flavor and nutrition will change. Dutch-process cocoa may also be used for a darker color and different chocolate profile.
Optional toppings: Fresh berries, mini chocolate chips, or a light dusting of cocoa may be added when serving. Toppings are not included in the nutrition estimate.
Storage: Divide the pudding into clean airtight containers and refrigerate promptly at 40°F (4°C) or below. Use within 3 to 4 days and keep toppings separate until serving.
Food safety: Refrigerate the pudding within 2 hours of preparation, or within 1 hour when the surrounding temperature exceeds 90°F (32°C). Discard pudding left outside safe refrigeration beyond those limits.
Freezing: Freezing is not recommended for the best quality because cottage cheese may become grainy after thawing.
Allergen note: This recipe contains milk. Check every packaged ingredient when preparing it for someone with a food allergy.