1(3-oz.) bar of 72% Deep Forest Mint Chocolate, or other dark chocolate of choice
1/3cupwater + extra for mixing
liquid stevia, to taste
In a small saucepan, heat the 1/3 cup of water over medium-high heat until almost boiling. Remove from heat, and add the entire bar of chocolate to the hot water.
Stir well until the chocolate is completely melted and smooth, then pour the warm chocolate mixture into a well-chilled bowl. I placed a glass measuring cup into a larger bowl filled with ice water, to keep it icy-cold. You could also pre-freeze a bowl to use, which would be less messy. (Water tends to splash out with the ice-water-submerged bowl method...)
Once the chocolate is in the chilled bowl, start whipping! An electric hand-mixer would really come in handy about now, for a faster whipping process.
As the chocolate cools, you may find it starting to really thicken up. I actually placed my bowl in the fridge for about 10 minutes to make it extra-cold, and to give my arm a break from whipping. After 10 minutes in the fridge, the chocolate starts to firm up, which means you're almost there.
*Note: I actually think you could probably SKIP this first round of whipping all together! Simply melt the chocolate and water, and then place the mixture in the fridge until cold and crumbly. Then move on to the next step, where the real whipping begins.
Add a splash of cold water, and start whipping again. The chocolate mixture should become very fluffy.
Keep adding water and whipping until the texture is to your liking. I also added a couple drops of liquid stevia at this point, but that's optional. The extra sweetness helps avoid any bitter chocolate aftertaste.