Step 1

In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.

Step 2

In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add 1/2 cup of the hot cream mixture into the eggs, whisking continuously.

Step 3

Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.

Step 4

Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine.

Step 5

Remove from heat and add the butter and vanilla extract, whisking until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.

Step 6

Garnish with lightly sweetened whipped cream and some berries or chocolate shavings