Ingredients
- 85 g dark chocolate
- 1 cup water
Additives
- Soy Lecithin 1 sachet (2 g)
Steps
1. Mix and bring to a boil the chocolate and water. Refrigerate for 10 minutes.
2. Dissolve the soy lecithin into the preparation with a hand blender or an eggbeater and produce a good quantity of foam.
3. Spoon the foam into another bowl and mix the preparation again if necessary to get the maximum amount of foam out of it.
4. Put the foam in the freezer for an hour.
2. Dissolve the soy lecithin into the preparation with a hand blender or an eggbeater and produce a good quantity of foam.
3. Spoon the foam into another bowl and mix the preparation again if necessary to get the maximum amount of foam out of it.
4. Put the foam in the freezer for an hour.
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