Bitter Chocolate Mousse by Chef Vrushali Jaddav

Chocolate mousse is all about ingredients and prep, let Chef Vrushali Jaddav show you how to make an amazing Bitter Chocolate Mousse.

Bitter Chocolate mousse  


For Meringue


Egg white 1pc
Caster sugar 50gm
Salt A pinch
Lemon juice   Few drops
For Chocolate sponge



Egg 25gm
Castor sugar 114gm
Cocoa powder 20gm
Flour 64gm
Baking soda ½ tsp
Vanilla essence ¼ tsp
Vegetable oil





A pinch


64ml(64ml milk+1 tsp vinegar)

For Chocolate mousse



Dark chocolate 70% 125 gm
Whipping cream 1

Whipping cream 2



Icing Sugar 20gm
For Mirror Glaze



Water 35ml

Whipping cream



Dark chocolate





For the Meringue

  1. Start whisking the egg whites with salt and lemon juice till stiff peak.
  2. Start adding sugar slowly at a time and form a meringue.
  3. Pipe small meringues on the baking trays and dry them at 100*c for 35 min.
  4. Reserve and use.

For the Chocolate sponge

  1. Boil the water and mix with cocoa powder to form a paste.
  2. Combine all the other ingredients into the bowl and lastly mix in the cocoa paste.
  3. Spread the mix onto a tray and bake at 160*c for 10-12 min.
  4. Ones baked cool down.

For the Chocolate mousse

  1. Whipping cream 1 and put in the chiller.
  2. Make a ganache with whipping cream 2 and chocolate.
  3. Fold whipping cream 1 into the ganache .
  4. Pipe the mousse half into the dome shaped mould, insert meringue pipe the mousse again on top and finish with chocolate sponge and freeze till firm.

For the Mirror glaze

  1. Soak gelatine in cold water and allow it to bloom.
  2. Combine rest of the ingredients in sauce pan and boil.
  3. Ones boiled take off the heat and add the gelatine.
  4. Cool down to luke warm and pour on top of the de moulded chocolate mousse dome.


Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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