In a small pot over medium heat, combine 1 cup of your chosen milk with dark chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth, taking care not to let it overheat—about 5 minutes should do the trick.

Once melted, remove the pot from the heat and allow it to cool slightly.

After the chocolate mixture has cooled for a few minutes, add the remaining milk and chia seeds into the pot. Stir well to ensure everything is evenly combined.

Let this mixture sit for about 10 minutes; it will thicken as the chia seeds start absorbing the liquid.

In a blender, combine fresh raspberries, 1 cup of milk, and maple syrup. Blend on high until completely smooth.

Add chia seeds into the blender and pulse a few times to combine, then let this raspberry mixture sit for about 10 minutes to thicken.

Refrigerate both chocolate and raspberry mixtures for at least 8 hours or overnight.

Once chilled, layer your pudding in dessert glasses starting with chocolate, followed by raspberry, and repeat.

Top with chocolate shavings and fresh raspberries for extra decadence.