Ingredients:

  • 2 cups whole milk
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup coconut sugar
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1 tbsp unsalted butter

Instructions:

  1. In a medium mixing bowl, whisk together the 3 large egg yolks and 1/3 cup coconut sugar until the mixture becomes pale and slightly thickened.
  2. Slowly whisk 1/3 cup unsweetened cocoa powder and 1/8 tsp sea salt into the egg mixture until a thick, dark paste forms and no dry clumps remain.
  3. Pour 2 cups whole milk into a medium saucepan over medium heat and bring to a simmer until small bubbles form around the edges.
  4. Slowly pour about 1/2 cup (120ml) of the hot milk into the egg paste, whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
  6. Reduce heat to low and stir continuously with a whisk for 8-10 minutes until the pudding coats the back of a spoon and has a glossy, velvety sheen and reads 160°F/71°C on an instant-read thermometer.
  7. Remove the saucepan from heat and stir in 1 tbsp unsalted butter and 1 tsp vanilla extract until fully melted and incorporated.
  8. Divide the pudding evenly among 4 small glass ramekins or bowls and refrigerate for 2 hours until chilled and set.