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In a saucepan, whisk together the milk, cocoa powder, maple syrup, and sea salt over medium heat until smooth. Bring to a gentle simmer.
Whisk in the dark chocolate until completely melted.
In a small bowl, whisk together the gelatin and cold water. Let bloom for 2–3 minutes.
Whisk the bloomed gelatin into the warm chocolate mixture until fully dissolved.
Remove from the heat and stir in the vanilla. Let cool for 5–10 minutes.
Whisk in the Greek yogurt until smooth. For an extra silky texture, blend with an immersion blender for 20–30 seconds.
Stir in the chia seeds. Let sit for 5 minutes, then whisk once more to evenly distribute the seeds.
Pour into a serving dish and refrigerate for at least 4 hours, or overnight, until set.