Amaretto Spiked Chocolate Mousse (Vegan) - cooking recipe

Ingredients

1/2 cup chocolate soymilk
1 (9 ounce) bag semisweet vegan chocolate chips (Tropical Source or Sunspire Brand suggested)
12 ounces silken tofu
1/4 cup Amaretto
1/4 teaspoon almond extract

Preparation

Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).