12 ounces bittersweet chocolate
12 ounces unsweetened chocolate
1 ½ cups (12 oz) unsweetened plain soymilk
1 tablespoon almond flavored liqueur
½ cup granulated sugar
½ tsp. pure almond extract
½ cup sliced almonds
1 scoop soy vanilla ice cream (optional)
Melt chocolate in microwave safe bowl on 50% power in microwave, in 45 second intervals, stirring in between.
Meanwhile, heat soymilk in saucepan on medium heat just until scalding (bubbles forming along the edges of the soymilk) - not a full boil.
Pour soymilk over melted chocolate and stir until fully incorporated. Add almond liqueur, sugar and almond extract and stir to blend.
Pour into a lightly greased 8-10” spring form pan. Top with sliced almonds. Chill in refrigerator until firm, about 3-4 hours. Slice and serve alone or with a scoop of soy vanilla ice cream.
