Stovetop puddings using alternative fats
I've a good bit of cocoa butter in my fridge as well as an assortment of nut oils. One type of milk pudding starts out from a roux-like mixture of flour and butter. My curiosity is could I substitute cocoa butter or a nut oil or a mixture of the two for the butter -- Can I make the roux with these oils instead of the butter? -- and if I did so, do you think it would impart enough flavor? I'm thinking of a vanilla base with a chocolate or almond accent imparted from the fats.
A second question is if I made a stovetop pudding with eggs and/or cornstarch and then stirred in cocoa butter or nut oil as the enrichment at the end, do you think these fats would incorporate into the suspension and add texture or separate out?
I will be playing with this in the near future but I want to tap into peoples thoughts and experience before I do.