Heat the soya cream in a pan over a medium heat. When it just begins to boil, reduce the heat and stir in the vanilla paste and chocolate. Whisk until the chocolate has melted, then remove from the heat.
Soak the gelatine in cold water to soften, then squeeze dry. Put 4 tablespoons of boiling water in a bowl, add the gelatine and stir to melt. Add to the soya cream mixture, mix and pour equal amounts into 4 x 150ml moulds. Chill overnight.
Dip the moulds in hot water and invert onto plates. Decorate with fresh berries.