Makes: 4 – 8 Servings
1 carton of dairy-free whipping cream
200g vegan chocolate
2 tablespoons of Kahlua (coffee liqueur)
1) Melt the chocolate in a bowl over a pan of gently simmering water. Remove from the heat so that it is still melted but not too hot.
2) Meanwhile whisk the cream for 2 minutes until thick. Pour in the melted chocolate and Kahlua and whisk until evenly combined.
3) Spoon into 4 dishes or 8 espresso cups and chill until thickened.