The aim of this study was to evaluate the sensory, physico-chemical, and functional properties of lupin-based chocolate dessert formulations. The lupin milk was prepared by grinding the peeled seeds after a debittering process which involved seed soaking for 6 hrs and the alkaline treatment with a hot solution of sodium bicarbonate (0.3%, 93°C) for 6 hrs. Five new formulations of lupin-based chocolate dessert were prepared by substituting the lupin milk with dark chocolate at different ratios ranging from 5 to 25% with an interval increase of 5 %.The obtained results showed the significant effect of the substitution ratio on the sensory, physicochemical and functional properties of lupin-based chocolate dessert. A significant gradual improvement in the sensory characteristics was observed with theincrease in the substitution ratio. Similarly, a significant gradual increase in the proximate chemical composition, except the content of protein and Ca, was observed with the increase in the substitution ratio. Contrary, the water holding capacity showed also a decreasing tendency when the substitution ratio increased. Using lupin milk as alternative to cow milk and dark chocolate as a partial substitute to lupin milk in the preparation of chocolate dessert is a promising technique due to the increased level ofprotein, fat, fiber, ash and water holding capacityin lupin-based chocolate dessert compared to the commercial dessert (Danette).