I made some whipped chocolate by melting standard semi-sweet morsels, and applying nitrous oxide at 250 psi. I then dispensed the melted, gassified chocolate into a chilled vacuum chamber, then applied a vacuum to create large bubbles within the chocolate. I maintained the vacuum level while the chocolate solidified with the bubbles still intact. This process yields a dessert that is very low-density, and has a very pleasant airy texture.