1/2 cup chocolate soy milk
1 1/2 cups vegan semisweet chocolate chips
12 ounces silken soft tofu
1/4 cup amaretto
1/4 teaspoon pure almond extract
1/8 teaspoon fine-grain sea salt
Warm the soy milk either on the stove or in the microwave. Set aside.
Slowly melt the chocolate chips in a double boiler over simmering water (or two pans set one on top of the other). When the chips are melted, add the warmed soy milk and the silken tofu. Transfer the mixture to a food processor or blender, add the amaretto, the extract and the salt and process until extremely smooth. Add a bit more salt or extract is you'd like.
Chill in a large serving bowl or in individual bowls or champagne glasses or at least 1 1/2 hours - the longer the better.
Makes 6 1/2 cup servings.