Rich, smooth, and creamy. They'll never guess it's really soy!
In a medium saucepan, combine the cocoa, sugar, sea salt, cornstarch, and instant coffee granules and mix well.
Add chocolate soymilk, whipping continuously. Over medium heat, bring the mixture to a boil, whipping non-stop to discourage lumps from forming. Reduce heat, cover, and let simmer gently for 5 to 10 minutes. Remove from the heat and whip in butter, vanilla and almond extracts.
Pour into a heat-proof dish, cover and place in the fridge until completely cooled and set.
To eliminate the caffeine, use decaffeinated coffee granules, or leave out the granules altogether for a double chocolate delight.