Add the 1 1/4 cup of Silk Unsweetened Almondmilk to a pan over medium heat and bring it to a slight simmer (make sure it's not boiling). 

While waiting on the mixture to come to that simmering point, take the remaining 1/4 cup of Silk Unsweetened Almondmilk and mix it well with the arrowroot powder. 

When the Silk Unsweetened Almondmilk begins to simmer, add in the chocolate and stir vigorously till chocolate melts. Then add in the arrowroot mixture and stir well. Then remove from the heat.

Now, whisk the egg yolk in another bowl, and as you do so, very, very slowly, trickle in about a half cup of the chocolate soup mixture.  This way the egg yolk is slowly tempered with the hot chocolate soup so it doesn't cook and congeal.

Then, vigorously mix the hot chocolate + egg yolk mixture in the bowl into the rest of the chocolate soup in the pan. Add in the salt and vanilla extract and stir. Then, pour soup into two bowls and let cool.

This dairy free chocolate soup can be enjoyed at room temperature - though it's best served after it has chilled for about an hour in the fridge. Spoon on some non-dairy topping or coconut whipped cream and garnish with rose petals, shaved chocolate or nuts and enjoy!