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In a small jar or bowl, combine the milk, chia seeds, cocoa powder, maple syrup and optional chopped chocolate. Whisk until the cocoa powder is fully incorporated into the mixture.
Let the mixture rest for about 15 minutes, then whisk the mixture again to break up any clumps (this is important, as they’re much more difficult to break up later on). Cover the bowl and refrigerate for at least 2 hours (or overnight) until the chia seeds have absorbed enough moisture to reach a pudding-like consistency. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
Before serving, stir once again to break up any clumps of chia seeds. Taste, and if the mixture isn’t sweet enough to delight, stir in up to 3 more teaspoons of maple syrup. Divide the mixture between two small bowls and garnish as desired. This pudding will keep well in the refrigerator, covered, for about 5 days.