Heat the soya ‘cream’, and when hot but not near boiling, pour it over the chocolate pieces in a bowl. Vigorously beat the mixture until cold, then spoon into small ramekins or espresso coffee cups. Cover with clingfilm, refrigerate until set and then serve.
The texture is very smooth and creamy, and the good-quality chocolate quite masks any soya flavour.
This is a very easy recipe. I like it because I can serve it to friends who cannot eat milk products, and it is also low in sugar and fat. Those with a very sweet tooth might not like it.
You can use the cream, too, as a filling for a fatless sponge cake.
© 2000 Frances Bissell. All rights reserved.