I have already posted a few chia pudding recipes but this is the first for a chocolate one. This comes from the Food Network Kitchen. See Chia Seed Pudding Two Ways and also Raspberry and Greek Yogurt Chia Pudding.
Very chocolatey with two types of chocolate but I had an issue with the texture – too many seeds. I will cut back the amount of seeds next time. There has to be enough seeds for the pudding to thicken – so it will be trial and error. Also, adding a dollop or two of maple whipping cream made this pudding still healthy but decadent. For breakfast or dessert – delicious!
Chia pudding with fresh raspberries…
Too many seeds – will cut back the amount next time!
And top the pudding with maple whipping cream…
Overnight Chia-Chocolate Pudding
- 2-1/4 cups milk (I like to use unsweetened almond milk) whole milk would help with thickening
- 4 oz. bittersweet chocolate, finely chopped, I used Ghiradelli
- 1/4 cup unsweetened cocoa powder, I used Ghiradelli (not Dutch process)
- 1/4 cup real maple syrup
- pinch of kosher salt
- 1/2 cup chia seeds (maybe 1/3 cup next time – it does need enough seeds to thicken so I will experiment)
- 1 tsp. pure vanilla extract
- fresh berries for serving
- whipping cream with chocolate curls
Combine the milk, chocolate, cocoa powder, maple syrup and salt in a medium saucepan. Cook over medium-low, whisking constantly, until the chocolate melts and the cocoa dissolves, 6-8 minutes.
Pour the mixture into a medium bowl. Stir in the chia seeds and vanilla. Let stand, stirring occasionally, until cooled to room temperature, about 1 hour. Cover and refrigerate overnight to allow the chia seeds to bloom and the pudding to thicken. Serve with fresh berries such as raspberries or strawberries.
Because of the texture I added maple whipping cream on top and that made all the difference for me!
Maple Whipping Cream: beat 1 cup whipping cream until it thickens. Slowly pour in the maple syrup and continue beating until the cream holds soft peaks.
Recipe by cookingwithauntjuju.com
Ingredients…
I wasn’t too thrilled when I first tasted chia seeds pudding. Maybe it was made with too many seeds, as you’ve mentioned here. Not sure.
But the idea of adding chocolate to the mix sounds really good, especially with the added raspberries and maple whipped cream, that you have here. It makes me want to give it another try! 🙂
There were too many seeds for me to eat as is – I will try to cut back the amount of seeds and maybe use a milk with more fat. It was very edible topped with whipping cream and some chocolate shavings or even some fresh fruit 🙂
This chocolate chia pudding looks delicious! I would definitely enjoy this treat.
Thanks Velva – just adjust the ingredients to your taste 🙂
Aunt Juju, we made this last night and the pudding turned out amazing. I’m loving all of your easy, yet delicious, recipes! Thank you for this great one 🙂
Hey, I’m glad you made it and let me know. People comment a recipe looks good but didn’t try making it. The recipe does need adjusting to taste and the chia seeds are so healthy for you. But when you add some whipping cream the pudding reaches a new level of taste 🙂 Thanks Al!
I have a bunch of chia seeds that I bought for something, and now don’t know what to do with. I had heard that you can use them to thicken things. I was thinking “salad dressing,” but I’d much rather be thinking “pudding!”
The pudding was chocolatey but the texture was a problem for me – too many seeds! As mentioned in my post make it to taste. See my extensive post on chia seeds https://cookingwithauntjuju.com/2014/09/19/ch-ch-ch-chia-seeds/ for lots of ideas and recipes