Frozen chocolate foam
Posted in Recipes on 10. Mar, 2010
Ingredients
- 200g dark chocolate
- 500g water
- 2.5g soya lecithin
Method
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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