But - ta-da! Here is my sugar-free adaptation. I promise that this is just as delicious as it would be made with sugar. Enjoy!
Old Fashioned Chocolate Pudding
Adapted from The Gourmet Cookbook
1/4 cup sugar substitute (I love Swerve, but you can use xylitol or another)
pinch of salt
*2-3 TB cornstarch
2 cups whole milk (this is the richest tasting, as well as lowest in carbs)
1 large egg
4 oz best quality semisweet sugar-free chocolate, chopped finely (I like ChocoPerfection)
OR a mix of sugar-free and low-sugar chocolate
6 small to medium-sized ramekins or custard cups
Whisk together the sugar substitute, cocoa powder, corn starch and pinch of salt in a 2 quart heavy saucepan, then gradually whisk in milk. (Please note that you may need a spatula to get some of the powder from the perimeter of the pan to incorporate.) Bring to a boil, whisking constantly, and boil, whisking, until the pudding is thick, 3 to 5 minutes.
Place the egg in a medium-sized bowl, and whisk it. Gradually whisk the hot pudding into the egg. Add the chopped chocolate to the pudding, then whisk until it is melted and well-incorporated.
Pour the pudding into the ramekins. Let cool until room temperature, then cover and put in the refrigerator. Chill for at least two hours. Devour!
*Cornstarch Notes: For reasons that are unclear to me, many of the sugar-free chocolates have a completely different thickening behavior in the pudding. While pudding made with regular chocolate requires only 2 Tablespoons of cornstarch, most sugar-free chocolates require 3 TB. If you use a mix of regular and sugar-free chocolate, the lower amount works up until approximately 50% regular chocolate. Otherwise, if using all sugar-free chocolate, I recommend using the higher amount. You will certainly find on the first batch (and I assure you, you will make more within a day or two!) whether you hit the right amount. If it's too thin or too thick, it's still completely delicious. Just adjust it on the next batch.