Chocolate Chia Pudding
Rich and creamy Chocolate Chia Pudding combines dark chocolate, chia seeds, cream, almond milk, maple syrup, vanilla, and cinnamon for an easy make-ahead treat.
Servings: 4 servings
Equipment
- small saucepan
- heat-safe mixing bowl
- 4 6-8 ounce jars or airtight containers
- blender optional for a smooth texture
Ingredients
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 80 grams dark chocolate bar chopped
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup almond milk (cold)
- ½ cup chia seeds
Instructions
- Warm the heavy cream and maple syrup in a saucepan over medium heat until simmering. Do not boil.1 cup heavy cream, 2 tablespoons maple syrup
- Place the chopped dark chocolate in a heat-safe bowl. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes.80 grams dark chocolate bar
- Whisk the chocolate and cream until smooth.
- Whisk in the vanilla extract, cinnamon, and salt.1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Slowly whisk in the cold almond milk to bring down the temperature of the chocolate mixture.1 cup almond milk
- Whisk in the chia seeds. Let the mixture rest on the counter for 10 minutes.½ cup chia seeds
- Whisk the pudding again to evenly distribute the chia seeds and prevent them from settling or clumping.
- Divide the mixture among four 6-8 ounce jars or containers.
- Refrigerate for at least 4 hours. For a thicker consistency, chill overnight.
Notes
🥡 Storage
- Store Chocolate Chia Pudding in airtight jars or containers in the refrigerator for up to 5 days.
- Add fresh berries and other toppings shortly before serving.
♨️ Reheating
- Reheating is not recommended. Chocolate Chia Pudding is intended to be served chilled.
❄️ Freezing
- Freeze the pudding in freezer-safe airtight containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. The pudding may have a slightly softer consistency after thawing.
💡 Tips for Best Results
- Finely chop the dark chocolate so the hot cream can melt it evenly. Don't boil the cream, and give the chocolate a full 2 minutes to sit before whisking.
- Use cold almond milk to lower the temperature before adding the chia seeds.
- Most importantly, don't skip the second whisk after the pudding rests for 10 minutes. It helps prevent the seeds from settling and clumping.
🍳 Alternate Cooking Methods
- No alternate cooking method is needed for this recipe. Only the cream and maple syrup need to be briefly heated on the stovetop.
♻️ Leftovers
- Leftover pudding makes an easy grab-and-go breakfast, snack, or dessert.
- Add fresh berries or shaved chocolate just before serving, or blend the chilled pudding for a smoother mousse-like consistency.
📝 Notes
- For a dairy-free version, replace the heavy cream with full-fat coconut milk in equal amounts.
- For a smooth pudding, blend the fully set pudding in a high-speed blender until it reaches your desired consistency.
- If the pudding is still too thin after 4 hours, stir in another 1-2 tablespoons chia seeds and refrigerate for another hour.
Nutrition
Serving: 1jar | Calories: 472kcal | Carbohydrates: 28g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 397mg | Potassium: 316mg | Fiber: 10g | Sugar: 13g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 4mg
