Vegan Chocolate Mousse

1. Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from the heat and let it cool a bit.

2. Melt chocolate chips in a double boiler or a microwaveable bowl. Remove from heat.

3. Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth.

4. Stir in the Amaretto and extract. Taste and adjust for flavor, adding a bit more extract if needed.

5. Chill in a big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The mixture will thicken as it cools.

Note: for a more pudding-like consistency, add more soy milk.