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1/2 cup organic chocolate soy milk
9 or 10 ounce bag of semisweet chocolate chips
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor
1/4 teaspoon natural pure almond extract
Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you
melt down the chocolate chips.
You can melt the chocolate chips in a double boiler or if you are like me, and don't own a double-boiler, you can cobble
one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and
bring barely to a simmer and place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat
come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.
Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely
smooth.
Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.
Chill in the bowl or bowls for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.
Makes 6 servings.
Variations: To thin consistancy add 1/4 to 1/3 cup more milk. To make thicker reduce by same amount.
This will work with other flavors also
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