In a large pot with a capacity of at least 12 cups (3 litres), off the heat, whisk together the sugar and cornstarch. Add the creamy soy preparation and soy beverage. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot. Pour the hot cream over the chocolate. Let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 4 hours or until the mixture has completely chilled.
