Danger Mousse.

This dessert is *very* rich. You have been warned! This recipe is probably
enough for six people as one has to keep serving sizes small to survive.

Chocolate Base:

1/2 pound	Bar Plain Vegan Cooking Chocolate
2 tablespoons	Date Syrup
1 tablespoon	Organic Brown Rice Syrup
1 tablespoon	Malt Extract
2 tablespoons	Concentrated Apple Juice
1 teaspoon	Vanilla Essence
6 tablespoons	Concentrated Soya Milk
3/4 pound	mashed tinned Chestnut Puree

Melt chocolate in a pan placed in a larger pan containing boiling water.
Add all the other ingredients except the chestnut puree and combine
thoroughly. Slowly add the chestnut puree and mix well. Take the
mixture off the heat and blend thoroughly with a hand held blender.
Pour the mixture into ramekins and place in the fridge to set.

Topping:

1 teaspoon	Arrowroot
1 tablespoon	Cold Water
3 tablespoons	Hot Water
1/2 cup		Soya yoghurt made from enriched/sweetened soya milk
3 tablespoons	Concentrated Soya Milk

Mix arrowroot with cold water and then add boiling hot water to thicken.
Add soya yoghurt and soya milk and blend till smooth. If all this sounds
too complicated and you can get hold of a good soya cream then use that
instead.

Pour the topping over the *cold* chocolate fudge/mousse/whatever you call
it and place back in the fridge to set.

This dish is not entirely original, I ate something very much like it in a
restaurant once. The restaraunt has now closed down so they can't very well
sue me.->