1. Mix veg gelatine to cold water and set aside for 5 minutes.
2. Chop room temperature chocolate and place it in a bowl. Heat 100 ml amul cream and when it starts boiling pour it on the chocolate.
3. Mix until the chocolate has melted. Allow it to cool.
4. Add the bloomed gelatine mixture to the remaining amul cream.
5. Heat it. At first it will be very thick and jelly like.
6. When it starts heating it will start thinning.
7. When it starts boiling, add it to the melted chocolate and mix well.
8. Mix.
9. Keep on mixing until it is completely incorporated. Place it in fridge until cool.
10. Whip the cold fresh cream until soft peaks form.
11. Add a portion of the whipped cream to the cooled chocolate mixture and mix until incorporated.
12. Now add this back to the whipped cream.
13. Using a spatula, gently fold the chocolate into the cream without deflating it.
14. Refrigerate for atleast one hour.
15. It is so light and delicious.
