Frozen chocolate foam


  • 200g dark chocolate
  • 500g water
  • 2.5g soya lecithin


Melt the chocolate in a bain marie and heat the water to just below boiling point. Pour the water over the chocolate and add the soya lecithin. Mix well and leave to cool. Use a stick blender to create the foam and spoon into a suitable container. Freeze for 5-6 hours then serve immediately as part of a chocolate based dessert.

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