If you have not had tofu based chocolate pudding before, the filling might be mentally confusing. Don't get weirded out! It is pure magic. If you don’t trust me on this magic, then rest assured it has been vouched for by Mark Bittman and Alton Brown. Proof:

http://cooking.nytimes.com/recipes/1012538-mexica...

http://www.foodnetwork.com/recipes/alton-brown/moo...

Melt your chocolate on a double boiler. Bring a couple of inches of water to a simmer in a medium pot. Place a mixing bowl over it. Add the chocolate chips and let it melt. Give it a few stirs to incorporate all the chocolate chips. (You can microwave it too, but it's tricky for me because my microwave is the size of a...I dunno, toaster, I guess.)

Once all the chips have melted, remove the bowl from the heat and add your tofu and coconut extract. Blend with an immersion blender. You could also use a blender, food processor or mixer.

Taste it. See if you want it to have a pinch of salt. The rest of the pie is super sweet , so you want this chocolate filling to be the opposite of that for balance.

Refrigerate until needed. (Keeps for several days.)