difficulty moderate
  • Saucepan
  • Handblender/ eggbeater
special req.
  • soy lecithin
author joe
write-up Write Up
forked from Frozen Chocolate Wind
2 g   2 g (about a teaspoon) soy lecithin  
  1. combine the water and chocolate in a saucepan and bring to a boil, stirring to make sure all the chocolate melts. refrigerate the mixture for 10 minutes.
  2. dissolve the soy lecithin into the chocolate mixture and beat with a hand blender or eggbeater. the idea is to create foam.
  3. stop and gather the foam and put it into a bowl or another container that will fit in your freezer. stash it in the freezer while you continue beating the remaining mixture to get as much foam as you can
  4. put the foam into the freezer for at least an hour before you serve.
85 g   85 g dark chocolate  
  1 cup 1 cup water