Chocolate Protein Pudding With Bone Broth
This Chocolate Protein Pudding With Bone Broth is thickened with egg yolks and gelatin, which works naturally with the collagen already present in bone broth. Together, they create a smooth, spoonable texture without relying on cornstarch. This pudding is for anyone who wants a real-food chocolate dessert with protein — without relying on powders, artificial ingredients, or starch-based thickeners.
If you’re looking for more bone broth dessert recipes, try Organic Brownies with Bone Broth, Bone Broth Chocolate Milkshake, or Healthy Gingerbread Hot Cocoa with Bone Broth.
A Quick Look At The Recipe
- Recipe Name: Chocolate Protein Pudding With Bone Broth
- Ready In: 6 hours 20 minutes
- Makes: 4 servings
- Main Ingredients: Dutch cocoa powder, milk, egg yolks, bone broth
- Flavor Profile: deep chocolate flavor and a subtle savory balance
- Dietary Info: no seed oils, gluten-free
- Difficulty: Easy!
- Why You’ll Love It: chocolate pudding naturally thickened with egg yolks, gelatin, and bone broth
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Why You'll Love This Recipe
- Protein Pudding Without Protein Powder: This high protein chocolate pudding with bone broth uses real food ingredients like bone broth, milk, and egg yolks to provide natural sources of protein. No protein powder needed — just real food protein that feels satisfying and nourishing, without a chalky aftertaste.
- Protein Pudding Without Cornstarch: Instead of cornstarch, this pudding is thickened naturally with egg yolks and gelatin, which work alongside the collagen in bone broth as a clean thickening agent. Gelatin has natural protein, so I love using it as a thickener in this pudding!
- Bone Broth Dessert: This creamy chocolate pudding uses bone broth to add protein without affecting flavor. This satisfying healthy dessert tastes like a nostalgic favorite but the protein comes from bone broth, not protein powder.
- Silky & Creamy Texture: Egg yolks are a better fit here for a clean-ingredient protein pudding, creating a creamier result than cornstarch-based versions. This pudding sets into a smooth, custard-like texture that’s spoonable — not rubbery and not starchy. It’s closer to a chocolate pot de crème or soft-set mousse than instant pudding.
- Rich Chocolate Flavor: After testing different ratios, this combination of egg yolks, gelatin, bone broth, and milk produced the smoothest texture without muting the chocolate flavor, keeping the pudding deeply chocolatey and balanced.
If you love rich chocolate dessert like Avocado Oil Chocolate Cake, you are going to flip over this creamy and lush chocolate pudding made with bone broth! This pudding is creamy like Homemade Vanilla Malt Pudding, but I use bone broth for added protein without protein powder.
For more rich, chocolate desserts with a healthy twist, you'll also love Honey Sesame Dark Chocolate Bark, Salted Almond Dark Chocolate Bars, Creamy Vegan Chocolate Smoothie With Almond Butter, Dark Chocolate Raspberry Truffles With Cream Cheese, Chocolate Covered Raisin Clusters, or Homemade Crunch Bars.
Ingredients
- Bone Broth: I use Kettle and Fire Beef Bone Broth here, but you could also use chicken. Just be sure you are using a plain bone broth and not a flavored one. Use code MIMIBAKESCOOKIES for 20% off your Kettle and Fire order.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich, chocolatey flavor that pairs really well with the salty bone broth. You want to use Dutch cocoa here for that extra sweetness, don’t use natural cocoa as then this can make the pudding too bitter.
- Egg Yolks: We’re use egg yolks to naturally thicken this pudding for a creamy chocolate pudding texture. Make sure to save those egg whites, don’t let them go to waste. Store them in an airtight container in the fridge and you can use them for things like Chocolate French Macarons, Chocolate Pistachio French Macarons, or Green Tea French Macarons.
- Gelatin: I like using grassfed gelatin for a natural thickener that also has natural protein! This is why I choose it over cornstarch in this protein chocolate pudding recipe.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor as it really shines with the chocolate. But, if you want to use vanilla extract in its place, you can. Just double the amount if you are using vanilla extract as it’s not as strong as vanilla bean.
- Creme Fraiche: I use Sierra Nevada Organic Creme Fraiche, this adds some richness into this homemade pudding that makes it so creamy!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Chocolate Protein Pudding With Bone Broth
- Always weigh ingredients for the best results.
- Make sure you are using whole milk, this is super important as you want the fat of whole milk.
- You can use chocolate milk in place of regular whole milk for extra chocolate flavor!
- If you don't have vanilla bean, you can substitute it for 1 teaspoon of vanilla extract.
- Make sure to press the plastic wrap into the pudding before refrigerating to prevent a film from forming.
- After the pudding has set, I like to mix it up. You could do this with a whisk, or even a hand mixer to fluff it up if you want.
- Once the pudding has set and has been stirred, you can store it in an airtight container in the fridge for up to 7 days.
How to Make Chocolate Protein Pudding With Bone Broth
- In a small mixing bowl, add the gelatin and heavy whipping cream. Stir together immediately to combine the gelatin to prevent it from clumping. Set aside.
- Add the egg yolks to a medium mixing bowl.
- In a 3-quart saucepan, add the milk, bone broth, cane sugar, and cocoa powder.
- Cook over medium heat until it reaches 140°F on a drink thermometer. If you don’t have a drink thermometer, ensure that the milk does not boil (so it doesn’t burn, if it burns, the burnt flavor will transfer to the pudding).
- Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. This is going to help slowly bring the egg yolks up to temperature without cooking them, that’s why this step is important.
- Then add the egg yolk mixture back into the pot with the other half of the milk and cocoa mixture and whisk to combine completely. Add in the gelatin and cream mixture and whisk together.
- Put back over the heat and simmer medium/low heat for about 5 minutes. The mixture will reduce slightly and it will not look thick like pudding yet, that’s okay.
- Remove from heat and add in the butter, creme fraiche and vanilla bean, whisk to combine completely.
- Pour into a large bowl, and cover with plastic wrap. Be sure to press the plastic wrap directly onto the pudding to prevent a film from forming. Allow to chill in the fridge for at least 4 hours or overnight. Once the pudding has set up, you can remove the plastic and store it in an airtight container.
- Then it's ready to serve!
Recipe FAQ's
No, this Chocolate Protein Pudding with Bone Broth does not taste like bone broth. Instead, the bone broth just adds a slightly salty umami flavor that pairs so well with the chocolate. Think about how salted caramel is the elevated version of plain caramel, this bone broth chocolate pudding is the elevated version of plain chocolate pudding.
Bone broth gives this homemade chocolate pudding a slightly salty umami flavor, it does not make the pudding taste savory. It still tastes like a creamy, lush, and gourmet chocolate pudding.
Yes, I use Kettle and Fire Beef Broth in this recipe.
You can, just make sure it's plain chicken and not flavored. I just prefer the beef as it has a richer but more neutral flavor that I like to use in desserts.
Bone broth adds an umami flavor to chocolate desserts. Think about how salt can enhance a caramel dessert, this is a similar thing that bone broth does with chocolate desserts. It just adds a rich, umami flavor that enhances the chocolate!
If you don’t have bone broth, you can replace it with 1 cup of milk. This doesn’t add as much protein as the bone broth, but it still adds some, and will still taste delicious.
You can, but I don't like the flavor as much as natural cocoa is more bitter than Dutch cocoa.
Yes, so much better! Protein powders can have a long list of ingredients, natural flavors, and other things that I don’t think are necessary to hit your protein goals. That’s why I prefer making protein pudding without protein powder. This chocolate pudding relies on real food ingredients like eggs, milk, bone broth and gelatin for natural protein sources.
No, because we’re using milk, heavy cream, and crème fraiche, this really needs all the dairy! If you are looking for a dairy free chocolate pudding, I have notes in my Eggless Chocolate Peanut Butter Pudding to easily make it dairy free.
This will set fairly firm, but still soft enough to be creamy and smooth. This texture is very similar to homemade custard with a lush and creamy mouthfeel and a thick but creamy texture.
Yes! Kids can definitely eat bone broth pudding, it’s a great way to sneak in some of the benefits of bone broth for anyone who doesn’t like drinking it straight.
Yes, you actually need to make this ahead of time because it needs to set up before being served. I like making this the day before I plan to serve or enjoy it.
When you first make homemade pudding, you’ll need to place a piece of plastic wrap directly on top of the pudding itself to prevent a film from forming. Once it sets in the fridge, you can remove the plastic wrap and store it in an airtight container for up to a week.
Serving Ideas
- This is delicious all on its own, but you can also add toppings like a drizzle of nut butter like almond butter, fresh raspberries, chocolate chips, or chopped pecans.
- Serve with Vanilla Sea Salt Chocolate Chip Cookies, Espresso Walnut Chocolate Chip Cookies, or Small Batch Maple Brown Sugar Cookies.
- Use biscotti as a dipper, try it with Sea Salt Black Cocoa Biscotti, Simple Chocolate Espresso Biscotti, or Chocolate Malt Biscotti.
- Top it with Homemade Organic Whipped Cream or even dairy-free whipped cream like Homemade Organic Vegan Whipped Cream.
More Chocolate Recipes
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Chocolate Protein Pudding with Bone Broth
Equipment
- Digital Food Scale
- 3-Quart Pot
- Whisk
- Mixing Bowl
Ingredients
- 1 teaspoon grassfed gelatin
- ¼ cup cream
- 3 large egg yolks
- 1 cup milk
- 1 cup beef bone broth
- 113 grams cane sugar
- 43 grams Dutch cocoa powder
- ¼ cup creme fraiche
- 28 grams salted butter
- ½ teaspoon ground vanilla bean
Instructions
- In a small mixing bowl, add the gelatin and heavy whipping cream. Stir together immediately to combine the gelatin to prevent it from clumping. Set aside.
- Add the egg yolks to a medium mixing bowl.
- In a 3-quart saucepan, add the milk, bone broth, cane sugar, and cocoa powder. Cook over medium heat until it reaches 140°F on a drink thermometer. If you don’t have a drink thermometer, ensure that the milk does not boil (so it doesn’t burn, if it burns, the burnt flavor will transfer to the pudding).
- Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. This is going to help slowly bring the egg yolks up to temperature without cooking them, that’s why this step is important.
- Then add the egg yolk mixture back into the pot with the other half of the milk and cocoa mixture and whisk to combine completely.
- Add in the gelatin and cream mixture and whisk together.
- Put back over the heat and simmer medium/low heat for about 5 minutes. The mixture will reduce slightly and it will not look thick like pudding yet, that’s okay.
- Remove from heat and add in the butter, creme fraiche and vanilla bean, whisk to combine completely.
- Pour into a large bowl, and cover with plastic wrap. Be sure to press the plastic wrap directly onto the pudding to prevent a film from forming. Allow to chill in the fridge for at least 6 hours or overnight. Once the pudding has set up, you can remove the plastic and store it in an airtight container.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure you are using whole milk, this is super important as you want the fat of whole milk.
- You can use chocolate milk in place of regular whole milk for extra chocolate flavor!
- If you don't have vanilla bean, you can substitute it for 1 teaspoon of vanilla extract.
- Make sure to press the plastic wrap into the pudding before refrigerating to prevent a film from forming.
- After the pudding has set, I like to mix it up. You could do this with a whisk, or even a hand mixer to fluff it up if you want.
- Once the pudding has set and has been stirred, you can store it in an airtight container in the fridge for up to 7 days.
- High Altitude — Follow the recipe as noted.
Nutrition
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The only chocolate pudding you’ll need!