CHOCOLATE CHIA PUDDINGS

CHOCOLATE CHIA PUDDINGS

Chia seeds are a great way of thickening and enriching a dish. Dark chocolate adds a sophisticated note, while shop-bought custard ensures these deliciously rich and creamy chocolate puddings are quick and easy to make.

INGREDIENTS

SERVES: 4

500g light custard

100ml whole milk

1 vanilla pod, split and seeds scraped

30g good-quality cocoa powder

50g dark chocolate (70% cocoa solids), roughly chopped

1 tbsp granulated sweetener

4 tbsp chia seeds

180g raspberries

METHOD

1: Pour the custard and milk into a medium saucepan and add the vanilla pod and seeds, cocoa powder, dark chocolate and sweetener.

2: Place over a medium-low heat and heat slowly, whisking gently until the chocolate is completely melted – this will only take a couple of minutes. Remove from the heat and discard the vanilla pod.

3: Add the chia seeds to the chocolate mixture and whisk again until well combined.

4: Divide half the raspberries between 4 small jars or glasses (about 280ml capacity). Spoon the chia mixture into the glasses and place in the fridge for 2 hours to chill. Pile the remaining raspberries on top of the puddings to serve.

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INGREDIENTS

SERVES: 4

500g light custard

100ml whole milk

1 vanilla pod, split and seeds scraped

30g good-quality cocoa powder

50g dark chocolate (70% cocoa solids), roughly chopped

1 tbsp granulated sweetener

4 tbsp chia seeds

180g raspberries

METHOD

1: Pour the custard and milk into a medium saucepan and add the vanilla pod and seeds, cocoa powder, dark chocolate and sweetener.

2: Place over a medium-low heat and heat slowly, whisking gently until the chocolate is completely melted – this will only take a couple of minutes. Remove from the heat and discard the vanilla pod.

3: Add the chia seeds to the chocolate mixture and whisk again until well combined.

4: Divide half the raspberries between 4 small jars or glasses (about 280ml capacity). Spoon the chia mixture into the glasses and place in the fridge for 2 hours to chill. Pile the remaining raspberries on top of the puddings to serve.

Share this Recipe

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Print

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