Chocolate Chia Puddings
- 40 g Lindt Excellence 85% Cocoa Dark Chocolate, chopped
- 335 ml milk (see tip)
- 4 tsp maple syrup
- 4 tsp whole black chia seeds
- To decorate:
- 1 banana, sliced
- Lindt Excellence 85% Cocoa Dark Chocolate, grated
Put the chopped chocolate into a heat-proof bowl and set aside.
Pour the milk and maple syrup into a saucepan and bring to a simmer.
Remove from the heat and pour over the chocolate. Mix until you have a smooth melted chocolate milk.
Pop the chia seeds in a large jar with a tight-fitting lid, or four small ones about 125 ml each in size. Pour in chocolate milk, stir, and close the jar(s).
Chill in the fridge for at least 8 hours, or up to 24 hours, stirring after 1 hour to make sure the mix is even - the longer the pudding sets, the thicker it will be.
When ready to serve, decorate with slices of banana and a sprinkling of grated chocolate.