In a medium saucepot, on medium heat, scald the milk

In a medium mixing bowl, whisk together the coconut sugar, yolks and cornstarch until smooth and creamy

Add a little of the hot milk to temper the eggs, whisking quickly to warm (not cook) them

Add the egg mixture to the milk and bring it to a boil, stirring constantly

Remove from heat and whisk in the chocolate and butter

Combine until smooth and well incorporated

Pour into a stand mixer and beat until the mixture has nearly cooled to room temperature

Cover and chill until set

Whip cold pudding with a whisk and spoon into dishes to serve

Top with butter toffee nuts and a little homemade whip cream, if desired