In a medium (3 quart) saucepan, combine 3 cups of the light cream and the package of chocolate pudding powder. Cook and stir over medium heat until mixture has come to a full boil. Remove from heat. Add the additional cream, Creme de Cacao and Amaretto. Heat with the chocolate. If to be served cold, chill in the refrigerator overnight or for at least 4 hours. Pour the cold soup into chilled bowls. Sprinkle toasted almonds or coconut over the surface and serve. To serve hot, present in heated bowls with either of the garnishes. Recipe by: Marni Tuttle <tuttle@ug.cs.dal.ca> Posted to CHILE-HEADS DIGEST V3 #,
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