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Chocolate Mousse

By Executive Sous Chef Rohit Sangwan


  • Melt the chocolate in a microwave oven and set it aside to cool it to 114° F.
  • Place the egg yolks and eggs in a mixer bowl and fitted with a whisk attachment.
  • Put the sugar and water in a small saucepan and stir to moisten the sugar.
  • Bring the mixture to a boil and cook until the surface is covered with large bubbles.
  • Remove the saucepan from the heat.
  • Start beating the eggs with low speed & steadily add the sugar syrup.
  • Once the syrup is incorporated, increase the mixer speed to high & beat until the egg pale, triple the volume and cool it to room temperature.
  • In a large bowl, whip the cream.
  • Working with a large rubber spatula fold quarter of the whipped with cold chocolate.
  • Fold in the remaining cream followed by whipped egg and sugar mixture.
  • Work as delicately as you can.
  • Fill it in the desired container and let it refrigerate for a minimum of 6 hours.


  • Heavy cream - 2 cups
  • Bittersweet chocolate, coarsely chopped -  10 ½ ounces
  • Sugar - 2/3 cup
  • Eggs - 2 No
  • Egg yolks - 5 No
  • Water - 3 tbsp