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