A wonderfully rich indulgence, this homemade chocolate yogurt is made with creamy Greek yogurt and cocoa powder. Perfect as a mid-afternoon pick-me-up, it's also good enough to serve as dessert.
Back in my high-carb days, I used to make honey-sweetened homemade frozen yogurt, frozen banana ice cream, and avocado chocolate mousse sweetened with maple syrup. Now that I eat a low-carb diet, I prefer this chocolate yogurt. It's so easy that it hardly qualifies as a recipe! I make it almost daily - it's my favorite after-dinner dessert.
Ingredients
You'll only need three ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Greek yogurt: I use plain whole-milk Greek yogurt in this recipe.
Unsweetened cocoa powder: I prefer using Dutch-processed cocoa powder, which is milder and less acidic than natural cocoa powder.
Sweetener: I use stevia. You can use a powdered sweetener instead. If you don't mind the extra carbs, you can also use honey or maple syrup.
Variations
An interesting way to vary the basic recipe is to add flavor extracts. You can add ½ teaspoon of any pure extract you like, including vanilla, coconut, almond, and orange extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making homemade chocolate yogurt:
First, grab some creamy Greek yogurt. Whole milk is best. Place it in a bowl. Add unsweetened cocoa powder and your favorite sweetener (I use stevia glycerite). With a spoon, slowly and patiently mix everything together. You can add just a bit of water, especially if your Greek yogurt is very thick.
This is what it should look like after you're done mixing:
Once fully mixed, I like to let the mixture sit for about 30 minutes at room temperature. This allows the flavors to meld and it also dissolves any remaining stubborn cocoa powder.
Then, I give the yogurt one more stir and dig in! Since I make this recipe for my after-dinner dessert, I usually make it before we sit down to eat our dinner and let it rest while we eat. When we're done eating our main course, I dig in! Mmm, creamy.
Expert Tip
I recommend using unsweetened Dutch-processed cocoa powder, which is cocoa processed with alkali. Dutch processing makes the cocoa powder milder and darker, while natural cocoa powder is more acidic.
It's not that this recipe won't work with natural cocoa powder. But I think it's tastier with alkali-treated cocoa powder.
Recipe FAQs
Most commercially made flavored yogurts are very sugary. Even the high-quality ones often contain additives such as flavors, pectin, gums, and lecithin. And "light" flavored yogurts are often made with artificial sweeteners.
I use plain whole-milk Greek yogurt. I especially like Straus yogurt. It's wonderfully thick and creamy, just like sour cream. However, it's very high in carbs compared to other whole-milk Greek yogurts.
So, I often end up using Fage yogurt, which is also excellent. The nutrition info below assumes Fage Greek yogurt.
If you prefer to use low-fat or nonfat yogurt, that's fine. It won't be as tasty, but it will still be very good.
No. I use Greek yogurt in this recipe and sometimes add a bit of water, especially when the yogurt I use is very thick. Even with the addition of water, the yogurt is still thick and creamy.
Regular yogurt is too liquid, so I don't like it, especially not in this recipe. The idea is to get a mousse-like consistency, and you can't achieve that with regular yogurt.
I use stevia glycerite. I like this sweetener and use it almost exclusively when I need a non-nutritive sweetener. The glycerite formulation greatly minimizes the bitter aftertaste typical of stevia products.
The amount of stevia I use equals about two tablespoons of sugar, and you should feel free to replace the stevia with your favorite sweetener. If you use a granulated sweetener, I recommend using a powdered one.
If you use honey, you can use just 1.5 tablespoons, since it's very sweet. And if you use maple syrup, you likely won't need to add water at all, but check the consistency and decide for yourself.
Serving Suggestions
This yogurt is excellent on its own, but sometimes, I add a handful of fresh berries or sprinkle some chopped nuts on top. Mixing in a handful of dark chocolate chips is another fun and indulgent way to enjoy this homemade dessert.
Storing Leftovers
Since this is a single-serving recipe and it's AMAZING, I never have leftovers. But if you do, you can keep them in the fridge, in an airtight container, for up to four days. Mix them again before eating.
More Yogurt Recipes
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Recipe Card
Chocolate Yogurt Recipe
Video
Ingredients
- 1 cup Greek yogurt - whole-milk, plain. I use Fage
- 2 tablespoons unsweetened cocoa powder - processed with alkali
- ½ teaspoon stevia glycerite - equals about 2 tablespoons of sugar
Instructions
- Place the yogurt in a medium bowl.
- Add the cocoa powder and your sweetener.
- With a spoon, mix slowly and thoroughly, until the mixture is uniform and creamy. If the mixture is too thick, add a tablespoon or two of water.
- Let the yogurt rest at room temperature for 10-30 minutes to allow the flavors to meld.
- Mix one more time and dig in!
Notes
- An interesting way to vary the basic recipe is to add flavor extracts. You can add ½ teaspoon of any pure extract you like, including vanilla, coconut, almond, and orange extract.
- I recommend using unsweetened Dutch-processed cocoa powder, which is cocoa processed with alkali. Dutch processing makes the cocoa powder milder and darker, while natural cocoa powder is more acidic. It's not that this recipe won't work with natural cocoa powder. But I think it's tastier with alkali-treated cocoa powder.
- I use Greek yogurt in this recipe and sometimes add a bit of water, especially when the yogurt I use is very thick. Even with the addition of water, the yogurt is still thick and creamy. Regular yogurt is too liquid, so I don't like it, especially not in this recipe. The idea is to get a mousse-like consistency, and you can't achieve that with regular yogurt.
- I use stevia glycerite. The amount of stevia I use equals about two tablespoons of sugar, and you should feel free to replace the stevia with your favorite sweetener. If you use a granulated sweetener, I recommend using a powdered one. If you use honey, you can use just 1.5 tablespoons, since it's very sweet. And if you use maple syrup, you won't need to add water at all, but check the consistency and decide for yourself.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Christine says
Great solution when you're craving desert and have no time!
Vered DeLeeuw says
I'm glad you enjoyed this treat, Christine! Thanks for the comment.
Lauren Fruscione says
Very yummy for a sweet dessert
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Lauren! Thank you for the review.
Sherri Elizabeth Arnone-Wheat says
Thank you for the recipe. I've tried to make chocolate yogurt with cocoa powder, but it turns out grainy. Does the resting part cause the powder to meld more thoroughly?
Vered DeLeeuw says
Yes! That's the idea.
PSVic says
I used this proportion of cocoa powder to turn my vanilla frozen yogurt recipe into chocolate frozen yogurt.
3 cups Greek yogurt
3/4 cup sugar or granulated monk fruit sugar
3 tablespoons honey (for good consistency)
1/2 teaspoon xanthan gum (optional but great for consistency)
3 teaspoons vanilla
6 tablespoons cocoa powder
Combine all dry ingredients before adding to the yogurt.
Freeze according to your ice cream maker instructions.
Vered DeLeeuw says
Sounds amazing! Thanks for sharing.