In a pan, whisk together the sugar, cocoa powder, salt, water and 1 cup of heavy whipping cream. Place on the stove and cook over medium low heat. Stir slowly so the sugars don’t burn.
Whip the egg yolk until light yellow in color. Add in 1/2 cup of heavy whipping cream into the eggs. Set aside.
Once the mix is bubbly, temper the eggs with the chocolate mixture. Stir the tempered eggs into the chocolate and stir constantly so you do not get scrambled eggs in the chocolate.
Sprinkle Konjac Glucomannan Powder over the top of the chocolate and whisk in. This will help thicken the pudding.
Cook the pudding until you have reached desired thickness. Add butter and vanilla into the pudding, remove from heat and mix together.
Place in a bowl and place plastic wrap directly on the top of the pudding so you do not develop a skin on top.
Place in the refrigerator until chilled completely.