By Karyl Laeving. Updated January 28, 2026. ⭐⭐⭐⭐⭐ from 214 votes
Creamy, rich, and deeply chocolatey, these Chocolate Skyr Dessert Cups are the kind of dessert that feels indulgent but fits beautifully into a balanced lifestyle. Made with thick Icelandic skyr, cocoa, and natural sweetness, they deliver a mousse-like texture with impressive protein power in every spoonful.
Table of Contents
About This Recipe
What It Is
Chocolate Skyr Dessert Cups are a no-bake, spoonable chocolate dessert made by whipping skyr with cocoa and a touch of sweetness until silky smooth. The mixture is portioned into cups and chilled, creating an elegant layered dessert that tastes far richer than it is.
Why It Works
Skyr is naturally thick and high in protein, which means it creates structure without cream, eggs, or gelatin. Cocoa powder adds bold chocolate flavor, while gentle sweetness balances the tang of the skyr. A short chill allows the mixture to set into a velvety, pudding-like consistency.
When to Make It
This recipe shines as a weeknight dessert, a make-ahead dinner party treat, or a protein-rich afternoon snack. It is perfect when you want something chocolatey without turning on the oven.
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Chocolate Skyr Dessert Cups
- Total Time: 40 minutes
- Yield: 4 dessert cups
Description
Creamy, no-bake Chocolate Skyr Dessert Cups made with thick Icelandic skyr, cocoa, and a touch of natural sweetness. A silky, high-protein chocolate treat that chills into a mousse-like texture in under an hour.
Ingredients
Plain skyr: 1 1/2 cups (360 g)
Unsweetened cocoa powder: 3 Tbsp (15 g), sifted
Maple syrup or honey: 3 to 4 Tbsp (45 to 60 ml), to taste
Vanilla extract: 1 tsp (5 ml)
Fine sea salt: 1 pinch (optional)
Optional toppings: berries, shaved dark chocolate, chopped nuts
Instructions
1. Whisk the skyr in a medium bowl for 30 to 45 seconds until perfectly smooth.
2. Sift in the cocoa powder, then add maple syrup (or honey), vanilla, and salt.
3. Whisk until fully combined, glossy, and evenly chocolate-colored. Scrape the bowl to catch any cocoa pockets.
4. Divide evenly into 4 small dessert cups or jars and smooth the tops.
5. Chill for at least 30 minutes (or up to 24 hours). Add toppings right before serving.
Notes
Sifting cocoa prevents lumps and harsh bitterness.
Taste before chilling and adjust sweetness while the mixture is still easy to whisk.
For an extra-smooth mousse texture, blend the mixture for 10 to 15 seconds in a mini blender or food processor.
Make-ahead friendly: store covered in the fridge up to 4 days. Freezing is not recommended (can turn grainy).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 10 mg
Why You’ll Love It
- Ultra creamy texture with no baking required
- Naturally high in protein and calcium
- Refined sugar optional and easily adjustable
- Meal prep friendly for the entire week
- Elegant enough for guests, easy enough for every day
Key Ingredients and Notes
Skyr
Skyr is an Icelandic cultured dairy product similar to yogurt but thicker and higher in protein. Choose plain, unsweetened skyr for full control over sweetness. If skyr is unavailable, strained Greek yogurt works well, though the flavor will be slightly tangier. According to Healthline, skyr is especially valued for its protein density and calcium content, making it ideal for desserts that aim to nourish as well as satisfy.
Cocoa Powder
Use unsweetened cocoa powder for a deep chocolate flavor. Dutch processed cocoa will give a darker color and smoother taste, while natural cocoa provides a slightly sharper chocolate note. King Arthur Baking offers an excellent breakdown of cocoa types and how they affect flavor and texture in desserts.
Sweetener
Maple syrup or honey both work beautifully. Maple syrup adds subtle caramel notes, while honey brings floral warmth. Start modestly and adjust to taste, since skyr already has a gentle tang that balances sweetness naturally.
Vanilla Extract
A small amount of vanilla enhances the chocolate and rounds out the flavor. Pure vanilla extract is preferred for the cleanest taste.
Salt
A pinch of fine sea salt sharpens the chocolate flavor and keeps the dessert from tasting flat. This step is optional but highly recommended.
How to Make Chocolate Skyr Dessert Cups
- Smooth the Skyr
Add 1½ cups 360 g plain skyr to a medium mixing bowl. Whisk vigorously for 30 to 45 seconds until completely smooth and creamy with no lumps. - Add Cocoa and Flavorings
Sift in 3 tablespoons 15 g unsweetened cocoa powder to prevent clumps. Add 3 to 4 tablespoons 45 to 60 ml maple syrup or honey, 1 teaspoon 5 ml vanilla extract, and a small pinch of salt. - Whisk Until Glossy
Whisk until the mixture becomes glossy, thick, and evenly chocolate colored. Scrape the bowl to ensure no cocoa pockets remain. - Portion Into Cups
Spoon or pipe the chocolate skyr into four small dessert cups or jars. Smooth the tops with the back of a spoon for a polished look. - Chill to Set
Refrigerate uncovered for at least 30 minutes, or up to 24 hours. The texture will firm slightly as it chills. - Finish and Serve
Just before serving, add toppings such as fresh berries, shaved dark chocolate, or crushed nuts.
Pro Tips for Success
- Whisk the skyr first before adding cocoa to guarantee a silky texture.
- Always sift cocoa powder to avoid bitterness and clumps.
- Taste before chilling and adjust sweetness while the mixture is still pliable.
- Chill uncovered for the first 20 minutes, then cover to prevent condensation.
- Use glass jars or clear cups to showcase the rich chocolate color.
- For extra smoothness, blend the mixture briefly in a food processor.
Variations and Substitutions
High Protein Boost
Stir in 2 tablespoons 20 g unflavored or chocolate protein powder. Add 1 to 2 tablespoons milk to loosen the texture if needed.
Dairy Free Option
Use a thick coconut or soy based yogurt. Choose varieties labeled high protein for best structure.
Layered Dessert Cups
Layer chocolate skyr with mashed banana, berry compote, or crushed oat cookies for visual appeal and texture contrast.
Mocha Style
Add 1 teaspoon instant espresso powder dissolved in 1 tablespoon hot water for a subtle coffee note.
If you enjoy protein focused treats like these, you may also love Greek Yogurt Protein Cups (20g High Protein Snack) or No-Bake Chocolate Protein Bars (5-Ingredient Snack), both popular reader favorites on Flavor and Recipes.
Serving and Storage
Serving
Serve chilled straight from the refrigerator. These cups pair beautifully with fresh raspberries or strawberries for brightness. For a dessert board, add them alongside Healthy Greek Yogurt Brownies (Low Sugar and Fudgy) for variety and contrast.
Refrigeration
Store covered in the refrigerator for up to 4 days. The flavor deepens slightly over time.
Freezing
Freezing is not recommended as skyr can become grainy once thawed.
Reheating
This dessert is meant to be enjoyed cold and does not require reheating.
Conclusion
These Chocolate Skyr Dessert Cups prove that dessert can be rich, beautiful, and nourishing all at once. With minimal ingredients and zero baking, they deliver big chocolate satisfaction in a smart, modern way. Whether you are meal prepping for the week or plating a refined dessert for guests, this recipe earns a permanent place in your rotation.
If you make them, leave a rating, drop a comment, and share your photos. And do not forget to subscribe to the Flavor and Recipes newsletter for more protein packed, feel good desserts delivered straight to your inbox.
Frequently Asked Questions
Can I use flavored skyr?
Yes, but reduce or omit the added sweetener. Vanilla skyr works best, while fruit flavored varieties may compete with the chocolate.
Is this dessert healthy?
These cups are high in protein, calcium, and probiotics while remaining relatively low in sugar. BBC Good Food highlights skyr as a smart base for lighter desserts due to its nutrient density.
Can kids enjoy this recipe?
Absolutely. It is mild, creamy, and naturally sweetened. Add banana slices or a drizzle of honey for younger palates.
Why does my mixture taste bitter?
This usually comes from unsifted cocoa or too little sweetener. Whisk thoroughly and adjust sweetness gradually.
Can I make this ahead for a party?
Yes. Prepare up to one day in advance and add toppings just before serving for best texture.
