1/4 cup dark chocolate chips (70% cocoa or greater)
2 tbsp dark chocolate curls or shavings for garnish (70% cocoa or greater), optional
In a small bowl, stir together arrowroot and 2 tbsp soy milk until no lumps remain. Set aside.
In a medium saucepan, whisk remaining soy milk, cane juice, cocoa and vanilla until combined. Bring to a simmer on medium heat. Add chocolate chips and stir until completely melted, 2 to 4 minutes. Add arrowroot mixture, whisking constantly until thickened, 45 seconds to 1 minute. Divide among serving dishes and refrigerate until set, about 1 hour. If desired, garnish each with chocolate curls, dividing evenly.