Overnight Chia-Chocolate Pudding

Make a quick chocolate mixture and then just let it chill overnight until it's a rich pudding suitable for breakfast or dessert.
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  • Level: Easy
  • Total: 9 hr 20 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 4
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2 1/4 cups milk

4 ounces bittersweet chocolate, finely chopped

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


  1. 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.
  2. 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.