Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small heavy saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, for 10 to 15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience. As soon as it starts to thicken, turn heat to low and keep stirring for another 1 to 2 minutes.
Gradually mix about one quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.
Return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2 to 3 minutes. Then remove from the heat.
Stir in flavorings and liqueur.
Pour chocolate mixture into 6 small pots de creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed.
When it starts to thicken, add the dissolved coffee, flavorings and liqueur and continue beating until soft peaks form.
Garnish each pot de creme with a dollop of whipped topping and sprinkle with chopped, toasted almonds.