Chocolate Mousse

Serves 2:
Vegan Dark Chocolate (50g)
Non hydrogenated margarine (1tsp)
Soy Whip Soyatoo (200ml)

1) Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the margarine and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.