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In a medium saucepan, combine the heavy cream, almond milk, Truvia, cocoa, egg, and xanthan gum and whisk well. Cook over medium-low heat, whisking frequently,. Do not let the pudding come to a rolling boil. You want to cook it gently and slowly.
Continue to heat and whisk until the pudding is thick enough to coat the back of a spoon. You may need to add a little extra xanthan gum at this point.
Remove from heat, then whisk in the vanilla extract.
Pour into a container, cover, and refrigerate for 2-4 hours.
Serve with whipped cream.