1 cup water
85 grams good quality dark chocolate, finely chopped
2 grams soy lecithin
1- In a small saucepan over medium-low heat mix the water and chopped chocolate. Stir and bring to a boil.
2- Pour the mixture into a wide container and refrigerate the mixture until quite cold.
3- Dissolve the soy lecithin into the mixture and mix with a hand blender from top to bottom to incorporate maximum air.
4- When maximum foam is achieved, freeze the mixture as quickly as possible.
5- To serve either spoon or slice the foam and serve immediately.
(Recipe based on a Chocolate Wind recipe from molecule-r recipes.)