Frozen Aero chocolate

1. Line a mould with greaseproof paper and place it in the freezer.
2. Finely chop the chocolate and mix it with the lecithin.
3. Heat the water to approx. 90°C and pour it onto the chocolate/lecithin mixture.
4. Blend with a hand-held blender and leave to cool to 50°C.
5. Froth it up using a hand-held blender and leave it to rest for a moment to stabilise the foam.
6. Spoon the foam into the frozen moulds and immediately place in the freezer.
7. Freeze for several hours, carefully covering the mixture to prevent it from absorbing other smells.
8. Turn it out onto an ice-cold plate just before serving and use immediately.

Serving suggestions:

• As a dessert in itself, served with crunchy garnishes such as candied nuts, and freeze-dried fruit.
• As part of a dessert, e.g. with chocolate, caramel, yoghurt, and citrus fruit textures.
• As part of friandises.