Chocolate Chia Pudding

Ingredients · 2 servings

• 50 gChia seed
• 15 gCocoa
• 500 mlMilk
• 40 gMaple syrup

Equipment

refrigerator, mixing bowl, whisk, spoon, measuring jug, measuring spoon, spatula, jar, lid, serving bowl

Instructions

1. 1
   Mise en place

   Measure the chia seed, cocoa, milk, and maple syrup, then set out a bowl, whisk, spoon, measuring jug, spatula, and 2 jars. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Mix cocoa base

   Whisk the cocoa with the maple syrup and about 60 ml milk until smooth, scraping the bowl so no dry cocoa remains. · 3 min

   What to look for: The cocoa mixture looks dark, smooth, and paste like.

3. 3
   Add remaining milk

   Pour in the remaining milk and whisk until the chocolate mixture looks even and glossy. · 2 min

   What to look for: The liquid is evenly chocolate colored with no visible streaks.

4. 4
   Stir chia seed

   Add the chia seed and stir for 1 minute, making sure the seeds are fully wet and suspended through the cocoa milk. · 2 min

   What to look for: The chia seed is evenly dispersed through the chocolate milk.

5. 5
   First chill

   Cover the bowl and chill for 15 minutes at 4°C / 39°F, then remove it before the seeds settle into clumps. · 15 min

   What to look for: The mixture has begun to thicken lightly around the seeds.

6. 6
   Stir again

   Stir the pudding thoroughly from the bottom and sides, breaking up any clusters so the texture will set evenly. · 3 min

   What to look for: The mixture looks even with no dense seed pockets.

7. 7
   Final chill

   Cover again and chill for 2 hours at 4°C / 39°F until the chia seed thickens the milk into a spoonable pudding. · 2 h

   What to look for: The pudding is thick, glossy, and holds soft tracks from a spoon.

8. 8
   Serve cold

   Spoon the pudding into 2 jars or bowls and serve cold when it looks thick, glossy, and evenly speckled with chia seed. · 2 min

   What to look for: Each serving is cold, thick, and evenly portioned.