Whisk dry base: In a saucepan off the heat, whisk cocoa powder, cornstarch, allulose (or erythritol), and salt until no lumps remain.

Add milk gradually: Slowly pour in the almond milk while whisking. This prevents clumping and gives a smooth finish.

Cook until thick: Set the pan over medium heat and whisk constantly. When it begins to bubble, cook 1–2 more minutes until it coats the back of a spoon.

Stir in chocolate and vanilla: Remove from heat. Add the chopped sugar-free chocolate and vanilla. Whisk until fully melted and glossy.

Sweeten to taste: Add liquid monk fruit or stevia, a few drops at a time. Taste and adjust. Tip: Chill slightly before final tasting—cold desserts need a bit more sweetness.

Portion and chill: Pour into four small ramekins. Press parchment or wrap directly onto the surface to prevent a skin. Chill 2–3 hours.

Serve: Top with sugar-free whipped cream or a few berries. Enjoy cold.