This Chocolate Non-fat Yogurt Jello is the rich, creamy twist on my viral StrawberryYogurt Jello recipe that’s just as easy to make. It has the perfect balance of chocolatey flavor, a silky mousse-like texture, and a light jiggle from the gelatin, making it a fun dessert that’s packed with flavor and incredibly satisfying.

If you tried my original Strawberry Non-fat Greek Yogurt Jello recipe, then you already know why everyone has been loving it. After seeing so many of you make and share that recipe, I couldn’t wait to create another variation, and this chocolate version might be my favorite yet. It’s somewhere between chocolate pudding, chocolate mousse, and classic Jello, with a creamy texture from the Greek yogurt and a little extra bite from the chia seeds. Every spoonful has the perfect mix of rich chocolate flavor and a light, fluffy texture that keeps you coming back for another bite.

I love serving this Chocolate Yogurt Jello with fresh strawberries or raspberries to brighten up the rich chocolate, and a dollop of my Coconut Whip makes it feel extra special. If you’re already a fan of my Chia Pudding recipes, this is another recipe you’ll want to add to your meal prep lineup. And if you’re in the mood for even more chocolate, be sure to check out my Chocolate Mousse made with Cottage Cheese and Chocolate Tofu Pudding for two more delicious desserts that are just as simple to make.

How to Make

In a saucepan, whisk together the milk, cocoa powder, maple syrup, and salt. Whisk until smooth and the cocoa is fully incorporated.

If using the dark chocolate, add it now and whisk until completely melted.

In a small bowl, whisk together the gelatin and cold water. Let bloom for 2–3 minutes.

Whisk the bloomed gelatin into the warm chocolate mixture until completely dissolved.

Remove from the heat and stir in the vanilla extract. Let the mixture cool until warm.

Whisk in the Greek yogurt until completely smooth.

Stir in the chia seeds.

Let the mixture sit for 5 minutes, whisk once more to evenly distribute the chia seeds, then pour into individual jars or one serving dish.

Refrigerate for at least 4 hours, or overnight, until set.

Tips and Tricks

• Bloom the gelatin completely before adding it to the warm chocolate mixture so it dissolves evenly.
• Let the chocolate mixture cool slightly before whisking in the Greek yogurt to keep it smooth and creamy.
• For the silkiest texture, blend everything with an immersion blender before adding the chia seeds.
• Give the mixture one final stir about 5 minutes after adding the chia seeds so they stay evenly distributed.
• Chill overnight if possible for the best texture and flavor.

How to Save and Store

Store the Chocolate Yogurt Jello covered in the refrigerator for up to 5 days. Individual jars make it perfect for meal prep, and you can wait to add toppings until just before serving.

Freezing isn’t recommended, as the gelatin and yogurt texture can become grainy after thawing.

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If you make the Chocolate Yogurt Jello, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!