In a medium saucepan over low heat, cook soymilk, chopped chocolate and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute. Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Divide chocolate mixture among filled cups. Add boiling water to the baking pan about half way up sides of cups. Bake in a 325°F oven 30 to 35 minutes or until knife inserted near center comes out clean. Remove from water and chill.
Serve topped with whipped topping and sprinkled with textured soy protein.