1/4 cup unsweetened cocoa powder (not Dutch process)
1/4 cup pure maple syrup
Pinch of kosher salt
1/2 cup chia seeds
1 teaspoon pure vanilla extract
Fresh berries, for serving
Combine the milk, chocolate, cocoa powder, maple syrup and salt in a medium saucepan. Cook over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes.
Pour the cocoa 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.
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