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Rich chocolate-flavored dessert, often served as mousse, pudding, or cake.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
310
KCAL / 100G
Carbs
41g
· 53%
Protein
4.5g
· 6%
Fat
14g
· 41%
Fiber
3.2g
Vitamins
B2
0.13mg · 10% DV
Biotin
2.1µg · 7% DV
B1
0.07mg · 6% DV
B5
0.28mg · 6% DV
Minerals
Magnesium
55mg · 13% DV
Phosphorus
90mg · 13% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.2g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 10.7:1
Above the ideal 4:1 (10.7:1).
Homemade chocolate desserts that contain dairy and eggs are usually best eaten within 2-3 days when refrigerated in a sealed container. Leaving them out at room temperature for long periods is not recommended.
Some chocolate desserts freeze reasonably well, but the texture may change after thawing and become watery or grainy. This is more common in creamy or egg-based versions.
Before training, a smaller portion is often easier to tolerate because the fat content can slow digestion. After training, it works better as part of a meal or snack that also includes a good protein source.
No, eating it at night does not automatically cause weight gain; overall intake and portion size matter more. That said, a large rich dessert late in the evening may feel heavy for some people.
Pairing it with yogurt, milk, or unsweetened coffee can make it feel more satisfying and less one-note. Fruit can also add volume and freshness without turning it into a much larger dessert.
Chocolate dessert is often creamier or pudding-like, while chocolate cake is usually flour-based and more structured. That difference can change how filling it feels and how easy it is to portion.
Foods that combine sugar and fat can feel rich, especially when eaten quickly or in large portions. Individual tolerance also varies depending on the recipe and what else you ate.
Too much cocoa, not enough sweetness, or poorly dissolved cocoa can all make the flavor seem bitter. Overcooking can also make the taste harsher.
People with dairy or egg allergies should avoid it unless the ingredient list clearly shows suitable alternatives. Those with lactose intolerance may also notice digestive symptoms depending on the recipe.
Not necessarily; processed does not mean it must be excluded entirely. It usually fits best as an occasional food, with attention to portion size and overall eating pattern.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.