Pop the coffee and caster sugar in a pot on a low heat and dissolve the sugar in the coffee. Don't let it boil or it will be bitter
Fill another pan about a third of the way up with water, and pop a heatproof bowl on top. Bring the water to a low boil and pop the chocolate into the bowl. Melt the chocolate slowly and when completely melted whip in the 4 tbsp of Oatly Cream until smooth. Then mix in the coffee mixture and set to one side.
Mix together the Orgran and Corn Flour. Set you mixer on high and fit the balloon whisk if you have one.
Slowly dribble in the cold water into the Orgran and Corn Flour mixture, while you are mixing on high. Mix for 5 minutes. The mixture will fluff up a bit.
Mix together the icing and brown sugar. Add one tablespoon at a time to the Orgran mixture and continue to mix on high for 5 minutes. Add in the vanilla just before the 5 minutes is up. You should now have a fluffy mixture that looks like meringue.
Gently fold 1/4 of the chocolate mixture into the egg free meringue. Do not stir, but fold gently so you don't knock the air out. Once the first 1/4 cup is incorporated continue to add the chocolate 1/4 cup at a time until fully combined.
Now beat the chilled coconut cream, or Oatly Whipping Cream into soft peaks.
Gently fold the whipped cream into the chocolate mixture until combined. Chill for 4 hours and serve with whipped cream, caramel sauce or berries and sahved chocolate.