Prep your setup. Finely chop the unsweetened chocolate and set it in a heatproof bowl. Measure your sweetener and sift the cocoa to avoid lumps.

Warm the cream. In a small saucepan over medium-low heat, add the heavy cream, butter, cocoa powder, espresso powder, and salt. Whisk gently until the mixture is hot and steaming, with small bubbles around the edges. Do not let it boil hard.

Sweeten and flavor. Whisk in the powdered sweetener a little at a time until dissolved. Taste and adjust sweetness—remember it will taste slightly less sweet when chilled. Stir in the vanilla.

Melt the chocolate. Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then whisk slowly from the center out until completely smooth and glossy. This is your base.

For a custard-style texture (optional with egg yolks): In a separate bowl, whisk the yolks. Slowly drizzle in 1/2 cup of the hot chocolate base while whisking to temper. Return this mixture to the saucepan and cook over low heat, stirring constantly, for 2–3 minutes until slightly thickened and silky. Do not boil.

Adjust consistency. If the mixture is very thick, whisk in 1–3 tablespoons of unsweetened almond or coconut milk until it looks like pourable pudding. It will set more in the fridge.

Portion and chill. Divide into 4–6 small ramekins or jars. Press a piece of parchment or plastic wrap against the surface to prevent a skin. Chill for at least 2 hours, or until set and spoonable.

Serve with a simple finish. Top with a small dollop of lightly sweetened whipped cream, a sprinkle of cocoa powder, or a few sugar-free chocolate shavings. A tiny pinch of flaky salt is fantastic.