Chocolate mousse

Ajzah:
3 anday (zardi aur sufaydi alag kerlein)
300 gm pissi hui cheeni
150 gm Cooking Chocolate
3 Cream ke packet
Chocolate coated biscuits
4 tbsp Gelatin powder

Tarqeeb:
Cooking chocolate ko pighla lein.
Anday ki sufaydi ko achi tarahn phent lein. Phent-tay hue saath saath 3 tbsp pissi hui cheeni bhi daaltay rahain.
Anday ki zardi ko bhi 3 tbsp pissi hui cheeni ke saath phent lein.
Gelatin powder ko 1/4 cup paani mein ghoul lein.

Bartan garam ker key usmein Anday ki sufaydi aur gelatin daal ker achi tarahn milayen.

Cream ko phent ker baaqi pissi hui cheeni usmein daal dein. Pighli hui chocolate, anday ki sufaydi aur anday ki zardi ka mixture bhi usmein daal dein. Achi taran beat kerlein.
Ab biscuits ko ek bartan mein rakh ker oper sey yeh saara mixture daal ker thanda honay rakh dein.



English Translation

Ingredients:
3 Eggs (separate egg white end egg yolk)
300 gm Icing shuger
150 gm Cooking chocolate
3 packets of Cream
Chocolate coated biscuits (as required)
4 tbsp Gelatin powder

Method:
Melt the cooking chocolate.
Beat the egg white until it becomes fluffy. Add 3 tbsp of Icing sugar gradually while beating.
Also beat the egg white with 3 tbsp of Icing Sugar.
Now dissolve the Gelatin powder in 1/4 cup of water(room temperature).

Heat a Pan and pour the beaten egg white in it(stay at a distance from the pan). Also pour the dissolved Gelatin and mix thoroughly.

Beat the chilled cream and mix the remaining Icing sugar in it. Also add the melted chocolate and the egg white and egg yolk mixture.Beat thoroughly.

Place the biscuits in a mould & pour the above mixture on it.Refrigerate for 2-3 hours until the mousse sets.