3 3/4 cups soy milk
1/2 cup dark couverture
2 cups heavy cream
Melt the couverture in a microwave or over a water bath and mix together with the milk. Then briefly bring the liquid to a boil once more.
Pour the heavy cream into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.