Instructions

• In a medium nonstick saucepan, combine all of the milk, the monk fruit sugar substitute, and the cornstarch. Whisk thoroughly until the cornstarch and sugar are fully dissolved and the mixture is smooth.
• Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture has slightly thickened and becomes warm and steamy (about 10–15 minutes). Do not let it boil vigorously.
• While the milk mixture is heating, place the 2 large egg yolks in a large bowl and whisk lightly to break them up.
• When the milk mixture is hot and slightly thickened, remove the saucepan from the heat. Slowly pour about 1 cup of the hot milk mixture through a fine-mesh sieve into the egg yolks, adding it roughly a tablespoon at a time and whisking constantly to temper the yolks so they do not scramble.
• After the yolks are tempered, pour the remaining hot milk mixture through the sieve into the yolks and whisk until smooth.
• Return the combined mixture to the saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 2–4 minutes. Do not let it boil hard.
• While the pudding mixture is cooking (or immediately after, off the heat), melt the 4 ounces of semi-sweet baking chocolate: microwave in a microwave-safe bowl in 20-second bursts, stirring between each burst, until fully melted and smooth (up to about 60 seconds total). Alternatively, melt the chocolate in a heatproof bowl over simmering water.
• Remove the saucepan from the heat. Whisk the melted chocolate and the 1 1/2 teaspoons vanilla extract into the hot pudding mixture until completely smooth and evenly combined.
• Transfer the chocolate pudding into a large bowl. Cover the surface directly with plastic wrap or wax paper so it touches the pudding (this prevents a skin from forming). Chill in the refrigerator for at least 2 hours or overnight until fully set and chilled.
• To assemble the parfaits: spoon 3 tablespoons of chilled chocolate pudding into each serving glass, add 2 tablespoons of Tru Whip whipped topping, add another 2 tablespoons of pudding, and finish with a dollop of Tru Whip on top. Serve chilled.