Chocolate-Amaretto Pots de Creme with Whipped Coffee-Almond Topping

Prepare Chocolate-Amaretto Pots de Creme: In a heavy small saucepan, combine soy milk, sugar, whipped topping, chocolate, margarine, cocoa powder and coffee powder. Cook and stir over medium heat for 10 to 15 minutes or until the mixture boils and begins to thicken. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat.

Gradually stir about 1/3 cup of the hot chocolate mixture into the beaten egg yolks. Return the yolk mixture to the remaining hot chocolate mixture in the saucepan. Cook and stir over low heat for 2 minutes; remove from heat.

Stir in vanilla, amaretto (if desired) and almond extract. Pour chocolate mixture into six small heatproof cups or pots de creme cups. Cover with foil and chill for 2 hours or overnight or until set.

Prepare the Whipped Coffee-Almond Topping: In a small bowl, stir together amaretto, vanilla, coffee powder and almond extract, stirring until coffee dissolves. Fold in frozen light whipped dessert topping, thawed.

Spoon the topping onto individual servings. If desired, sprinkle with shaved chocolate.