Hard-Boiled Egg Chocolate Pudding Recipe
This silky, rich recipe is very possibly the best chocolate pudding I've ever made. It's easy, rich in protein, and can be made in advance for quick snacks throughout the week.
Servings 4
Calories 222kcal
Equipment
- High speed blender
Ingredients
- 6 hard boiled eggs (peeled)
- ½ cup whole milk or non-dairy milk
- ⅓ cup maple syrup (or more to taste)
- ¼ cup unsweetened cacao powder or cocoa powder
- 1 tsp vanilla extract (how to make it)
- pinch of salt (optional)
Instructions
- Add all ingredients to a high-speed blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
- Taste and add an extra tablespoon or two of sweetener if desired.
- Transfer to individual serving jars, a large mason jar, or a covered container.
- Refrigerate until thoroughly chilled. (At least one hour, but preferably longer.)
- Serve plain or topped with whipped cream, berries or shaved chocolate.
Notes
The total volume of the finished pudding can vary from about 2 to 2.5 cups, depending on how much air is incorporated during blending. For the nutrition information below, one serving is ¼ of the finished batch, regardless of its total volume.
Nutrition calculation is based on whole milk (instead of non-dairy milk) and cacao powder (instead of cocoa powder).
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 283mg | Sodium: 137mg | Potassium: 284mg | Fiber: 2g | Sugar: 19g | Vitamin A: 439IU | Calcium: 111mg | Iron: 2mg