Chocolate Chia Seed Pudding Single Serving Recipes
CHOCOLATE CHIA SEED PUDDING
Chia seeds are an extremely versatile food and can be found in bulk food stores. One of the easiest things to make is pudding. This is a very simple and extremely delicious recipe.
Provided by Robynowitz
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 2h25m
Yield 1
Number Of Ingredients 6
Steps:
- Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
- Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Drizzle honey over the pudding to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 59.3 g, Cholesterol 19.5 mg, Fat 6.7 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 4 g, Sodium 125.3 mg, Sugar 52.5 g
CHOCOLATE CHIA BREAKFAST PUDDING
Steps:
- In a large bowl, whisk together the milk, chia seeds, cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight.
- Stir the pudding before spooning into bowls. Serve topped with a sprinkle of granola.
CHOCOLATE-CHIA PUDDING
Chia seeds give this super-chocolaty pudding a satisfyingly rich texture.
Provided by Food Network Kitchen
Categories dessert
Time 9h15m
Yield 4 servings (about a heaping 1/2 cup each)
Number Of Ingredients 7
Steps:
- Cook the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Transfer to a medium bowl. Stir in the chia seeds and vanilla. Let cool, stirring every 10 minutes, to room temperature, about 1 hour. Refrigerate, covered, until chilled, 8 hours.
Nutrition Facts : Calories 330 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 10 milligrams, Sodium 125 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 35 grams
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- In a mixing bowl (with a pour spout, if possible) combine the milk, 2 tablespoons of cacao powder, and 2 tablespoons maple syrup. Taste the mixture, and add more cacao powder or maple syrup to taste. Keep in mind that the chia seeds will dilute the chocolate milk flavor slightly.
- To make two individual servings, pour 2 tablespoons of chia seeds into two separate storage jars that have lids. Divide the chocolate milk between the two containers, and then use a whisk to mix well. (Alternatively, you can add the chia seeds to the chocolate milk mixture to stir well, then pour the chia pudding into the storage containers-- it's totally up to you!)
- Transfer the pudding to the fridge to thicken up, for at least 15 minutes, but it will get even thicker the longer it chills. You can make this pudding up to 3 days in advance as a make-ahead meal option, as long as you store it in an airtight container in the fridge.
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- Sift cocoa powder over a medium mixing bowl to remove any lumps. (I know–sifting is the worst, but you don’t want any lumps in your pudding.)
- Add the maple syrup, vanilla, salt, and espresso powder, and whisk slowly to combine. The mixture will seem very dry at first but will come together eventually and resemble a thick, fudgy sauce.
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