1. Toast pecans.
2. Make chocolate sauce:
- Chop about 6 oz. chocolate.
- Heat 1 cup soy milk until it's just boiling (that's 2 minutes in my microwave).
- In a bowl, pour hot soy milk over chocolate. Let it sit a minute, then whisk together until you have a
smooth sauce. While you're stirring that together, you might want to add a teaspoon of vanilla, or another
extract or liqueur if you want to jazz it up in some other way.
3. Scoop ice cream into bowl and assemble sundaes.
(P.S. The chocolate sauce will keep in the fridge for about a week. It will firm up, but you can microwave it briefly to make it saucy. Mmm, a week of sundaes.)
