Dark chocolate chia pudding

Method

1. Put the chopped chocolate in a heatproof mixing bowl. Heat 100 ml of the milk until steaming but not boiling, pour it over the chocolate, and wait 1 minute. Whisk until smooth.
2. Sift in the cocoa. Add the maple syrup, vanilla, salt, and remaining milk, then whisk until no cocoa lumps remain.
3. Whisk in the chia seeds. Let stand for 10 minutes, then whisk again thoroughly to break up any clumps.
4. Divide among four covered jars or glasses. Refrigerate for at least 4 hours, preferably overnight.
5. Stir before serving. If the pudding is firmer than you like, loosen each portion with a spoonful of milk. Add berries only at serving time.

Added Sugar Check

The maple syrup contributes about 24 g added sugar. Choose an 85 to 90% chocolate whose label lists no more than 6 g sugar per 20 g; the batch then contains no more than about 30 g added sugar, or 7.5 g per portion.

For a no-added-sugar version, use a dark chocolate labeled without added sugar and replace the maple syrup with 30 g powdered cup-for-cup monk-fruit/erythritol blend plus 15 ml extra milk. Sweetener blends vary, so adjust only after the pudding has hydrated and chilled.

Notes

• Gluten-free when the milk, cocoa, chocolate, maple syrup, and vanilla are verified gluten-free. Chocolate and flavorings can be processed on shared equipment, so read labels.
• For someone with celiac disease, prepare with clean bowls, whisks, jars, and work surfaces and avoid ingredients from shared bulk bins.
• Chia continues to absorb liquid as it stands. The second whisk after 10 minutes prevents dense clumps.
• Refrigerate covered for up to 4 days. Freezing is not recommended because thawing can make the gel watery.

Sources Consulted

• Food Network Kitchen, “Chocolate-Chia Pudding”
• Academy of Nutrition and Dietetics, “All About Chia Seeds”
• Celiac Disease Foundation, “Sources of Gluten”

From Christoph Mayer