Chocolate Mousse

chocolate mousse

Ingredients for Chocolate Mousse

In English
5 1/4 ounces chocolate, coarsely chopped
14 ounces cream
3 large egg whites
1 -ounce sugar
Whipped cream, for garnish, optional
Shaved chocolate, for garnish, optional
In Roman Urdu
5 1/4 ounces chocolate, chop ki hui
14 ounces cream
3 baray ando ki safaidi
1 -ounce Cheeni
Whipped cream, for garnish, optional
Chocolate, for garnish, optional
Cooking Methods of Chocolate Mousse
Direction In English
Place chocolate in a large bowl set over a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Using a whisk, fold chocolate in the egg whites all at once. When the whites are almost completely mixed, fold in the whipped cream. Cover the Chocolate Mousse and refrigerate for approximately 1 hour or until set. Serve Chocolate Mousse in goblets topped with more whipped cream and shaved chocolate, if desired.
Direction In Roman Urdu
Chocolate ko aik bowl main daal kr double boiler pr pighla lain.  Aag bnd kr dain aur is ko aisay hi rehnay dain. Cream ko beat krain yahan tak k woh achi trha phool jaye. Anday ki safaidi ko beat krain aur sath sath cheeni shamil krtay jayain yaha tak k woh sakht ho jaye. Whisk ka istamal krtay huay pighli hui chocolate ko is mai mix krain. Phr cream ko bhi shamil kr dain. Chocolate Mousse ko dhak kr 1 ghantay k liye fridge mai rakh dai. jb Chocolate Mousse set ho jaye tou glass mai daal kr phainti hui cream aur crushed chocolate s saja kr paish krain.

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