This boiled egg chocolate pudding is the recipe that makes everyone stop and ask what is in it. Four ingredients, few minutes minutes in the blender, and it tastes like a proper chocolate mousse. Rich, creamy, and deeply chocolatey. Nobody guesses eggs. You need to set it in the fridge for an hour then it's ready to eat. Perfect make ahead dessert.
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I wanted a dessert that actually had some protein in it without tasting like a protein shake. Four boiled eggs, cocoa powder, honey, milk, and vanilla bean paste. That is it. Into the blender and done.
Fair warning. It will smell like eggs while it is blending. Keep going. That is the most important instruction in this whole recipe. Blend until it is completely smooth, a full minute on high, scrape the sides, blend again. By the time it is done the egg smell is completely gone. Chill it in the fridge for 30 minutes before serving and it is even better.
If you love easy no-bake desserts try my Coconut Chia Pudding for another two-ingredient wonder or my Ube Cookies when you want something Filipino-inspired and a little unexpected.
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What to Serve It With
- Fresh berries on top for contrast
- Whipped cream if you want to lean into the dessert vibe
- Coconut Chia Pudding- another health conscious minimal ingredient dessert
- Mango Sorbet Ninja Creami - for another easy two ingredient frozen dessert
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No chunks, no graininess, just an effortless silky chocolate pudding.
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How to make (PICTURES)
Step 1: Boil eggs for 10 to 12 minutes for fully set yolks. Peel and let cool slightly. Add the boiled eggs, cocoa powder, milk, honey, and vanilla bean paste to a blender. Blend on high until completely smooth and creamy.
Step 2: Taste. Adjust sweetness with more honey if desired.
Step 3: Serve chilled.
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Boiled Egg Chocolate Pudding. High Protein, 4 Ingredients, 5 Minutes.
Ingredients
Equipment
Method
- Boil eggs for 10 to 12 minutes for fully set yolks. Peel and let cool slightly.4 boiled eggs
- Add the boiled eggs, cocoa powder, milk, honey, and vanilla bean paste to a blender. Blend on high for a full minute. It will smell like eggs while blending - keep going. Scrape down the sides and blend again until completely smooth and creamy. The smell disappears completely once it is fully blended.4 tablespoons cocoa powder, ½ cup milk, ¼ cup honey, 2 teaspoons vanilla bean paste
- Adjust sweetness with more honey if desired.
- Transfer to glasses or bowls and refrigerate for at least 30 minutes before serving. This is not optional - the chill time is what takes it from pudding to mousse. The texture firms up significantly and the flavor deepens. Serve cold.
Notes
STORAGE
- Fridge: Airtight container up to 3 days
- Serve chilled
- Does not freeze well- the texture changes and not in a good way.
TOP TIPS
- It will smell like eggs while blending. Keep going. A full minute on high, scrape the sides, blend again. The smell disappears completely once it is smooth. Promise.
- Fully set yolks only. Boil for at least 10 minutes. Soft yolks leave the pudding slightly grainy.
- Chill for 30 minutes before serving. Warm it is good. Chilled it is a completely different and better thing.
- Use good cocoa powder. Four ingredients means every single one of them matters.
- Make a double batch. It keeps for 3 days and takes the same amount of time to make.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Boiled Egg Chocolate Pudding
Does this taste like eggs?
Not even a little. The cocoa powder, honey, and vanilla completely take over. It tastes like chocolate pudding. That is it.
Why does it smell like eggs while blending?
Because there are eggs in it. Keep blending. The smell disappears completely once it is fully smooth. Do not stop early.
Is this actually high in protein?
Four eggs is approximately 24 grams of protein plus whatever is in the milk. This is a real high protein dessert that tastes like a reward not a supplement.
Can I make this dairy free?
Yes. Swap the milk for oat, almond, or coconut milk. Coconut milk gives the richest result.
Do I have to serve it chilled?
You can eat it warm straight from the blender but chilled is significantly better. Thirty minutes in the fridge and the texture firms up into something closer to a mousse.
Can I add protein powder?
Yes. One scoop of chocolate or vanilla protein powder before blending. Add a splash more milk if it gets too thick.
How long does it keep?
Up to 3 days covered in the fridge. The texture actually improves slightly after a few hours of chilling.
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