Chocolate Chia Mousse
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Easy chocolate chia mousse that takes only 10 minutes to make. Perfect for breakfast, dessert. Gluten-free and vegan.
This chocolate chia mousse is very similar to my basic chia seed pudding recipe, but we’re blending everything in a high-powered blender which gives the chia pudding a mousse-like consistency. So pro tip: if you’ve been intrigued by the nutrient-packed chia pudding, but don’t love the texture, try blending it!
Why I Love Chia Pudding
- It’s very easy to make.
- There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
- Chia pudding basically allows you to eat dessert any time of day. It’s thick and creamy like regular pudding but the nutrition facts make it acceptable to eat for breakfast, snacks or dessert.
- Chia pudding is an awesome meal-prep option because it will stay good in the fridge for 5-7 days!
How to Make Chocolate Chia Mousse
This chocolate chia mousse is a little different than most of the chia pudding recipes on EBF because it’s blended! Blending the chia pudding makes it extra thick, smooth and creamy and more of a real “pudding” consistency.
To make it, you simply add all your chia pudding ingredients into a blender. Start at a low setting on your blender (variable on the Vitamix) and progress to high. Blend until chia seeds are almost undetectable and mixture is smooth, scraping down the sides of the blender with a spatula if needed.
Chia pudding should be thick and ready to enjoy so you can top with your favorite toppings and dive in or if you like your chocolate pudding cold, transfer to a resealable container, cover and refrigerate for 3-4 hours to chill before topping with your favorite toppings and eating.
One tip: if you don’t have a high-powered blender you can always buy pre-ground chia seeds or grind them yourself using a coffee grinder.
I recently made a double batch of this chocolate chia pudding so you better believe I’ll be enjoying it after dinner tonight… and maybe even for breakfast.
More Chia Pudding Recipes You Might Like:
- Basic Chia Pudding
- Mango Chia Pudding
- Strawberry Chia Pudding
- Kiwi Chia Pudding
- Breakfast Chia Pudding
- Pumpkin Chia Pudding
- Banana Split Chia Pudding
- Raspberry Chia Pudding
- Protein Chia Pudding
Do More with Chia Seeds! Check Out These Recipes:
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chocolate Chia Mousse
Ingredients
- 1 cup unsweetened vanilla almond milk
- 6 Tablespoons chia seeds
- ¼ cup maple syrup, honey or sweetener of choice*
- 2 Tablespoons cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- toppings of choice: fresh berries, chocolate chips, nuts
Instructions
- Add almond milk, chia seeds, maple syrup, cocoa powder, vanilla and salt into a high powered blender. Start at a low setting on your blender (variable on the Vitamix) and progress to high. Blend until chia seeds are almost undetectable and mixture is smooth, scraping down the sides of the blender with a spatula if needed.
- Chia pudding should be thick and ready to enjoy so you can top with your favorite toppings and dive in or if you like your chocolate pudding cold, transfer to a resealable container, cover and refrigerate for 3-4 hours to chill before eating.
Video
Notes
- If you don’t have a high-powered blender your chia pudding might not get as smooth and creamy and will have the texture of regular chia pudding, similar to tapioca pudding.
- Use stevia or monkfruit sweetener instead of maple syrup or honey for a low-sugar option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Made it. 10 year old LOVed it.
Ahh yay!! So glad this chia pudding was a hit.
Have you ever tried heating this pudding. Do you think would be any adverse effects to heating the ground chia seeds
I haven’t, but I’m sure it would be just fine!
How long can this be left in the fridge? for example what if I wanted to meal plan it for the week?
Hey Marcela – You can definitely meal prep this recipe. It should last about 5 days in the fridge.
This was so delicious. It was a chocolate lovers dream. I dint think this was possible without a ton of calories and unhealthy fats. Thanks so much for sharing this and your other amazing recipes.
You’re so welcome, Caroline! I’m so glad this chocolate chia pudding was a hit. Thanks so much for trying my recipe and for coming back to leave a comment + star rating.
So delicious! I substituted the maple syrup with two tbsp of monk fruit sweetener to keep the sugar low and it was perfect. So excited about having a treat that is healthy and “guilt-free”. Thank you, Brittany. 🙂
Ahh yay! So glad this pudding turned out for you, Megan. Thanks for making it and for sharing the subs you made. It’s super helpful for other readers, so I appreciate it. <3
Wow! If you are a chocolate lover you need to make this ASAP-so creamy and delicious-I would even say its better than any other pudding I’ve had. Such a great summer (or anytime treat!)
Ahh yay! This makes me so happy to hear, Jenny. I’m so pumped you loved this pudding. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!
I made your choa seed pudding and really enjoyed it. I haven’t been successfully able to make a chia seed that I really enjoy but this one changes my perspective. Thank you for that. As a vegetarian, I try to incorporate new foods into my diet and enjoy chis seeds in my smoothies. Now I can enjoy them in a new way.
Ahh yay! This makes me so happy to hear, Jessica. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
You should update your nutritional facts. The numbers are totally wrong. This “pudding” will have like 50 grams of sugar in it. So if its yeilds enough for 2 people, that’s at least 25 grams a person. I’m not sure how you calculated the 7 grams as listed.
Hey Dan, I’m actually really curious as to how you got 50g of sugar from the recipe. 1/4 cup maple syrup is about 14g of sugar, nothing else really has sugar in it aside from whatever topings you may choose. Maybe I’m missing something as well?
Maybe it depends on your brand of maple syrup? I’ve been looking at labels for different bottle of pure maple syrup, and Dan is right. They seem to range from 48-50+ grams of sugar for 1/4 cup of syrup.
Maple syrup is essentially all the same sugar content, about 25 g for 2 T. Very sad bc it is so good! It’s a hard one for many people with diabetes to cut out or drastically reduce. But this is definitely a lot of sugar per serving for someone with diabetes. So one option for us is to sub Lakanto “maple” syrup bc it is similar in texture and liquid. It doesn’t taste at all as good straight but in this recipe might not be noticeable. That’s what I’m about to try!
Thank you so much for sharing your sub, Suzanne. Let me know how it turns out. You can use any liquid sweetener that you’d prefer. Enjoy!
Would this recipe work with a nutri bullet? Looks delish!
Hey Susan! It should work just fine with a nutri bullet. 🙂
So good! I used unsweetened coconut milk(in a carton, not canned) and maple syrup. I also used cacao powder instead of cocoa. It came out great! I love the texture after blending (I never liked overnight chia pudding because of the seeds/texture). Thanks for a great recipe!
So glad you loved this recipe, Stef! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂