Gurjyote Sethi
Gurjyote Sethi


  • 350 g dark chocolate (70%), plus extra to serve
  • 100 ml double cream
  • 8 Eggs
  • 50 g golden caster sugar

For Prunes

  • 500 g dried prunes
  • 100 ml fresh unsweetened orange juice


Chocolate mousse with prunesPrepare the prunes the night before: combine all the ingredients in a bowl and leave to soak overnight.

The next day, break up the chocolate and melt in a bowl set over a pan of simmering water (or microwave to melt), ensuring the bowl doesn’t touch the water. Remove the bowl from the heat and allow it to cool.

Warm the cream in a pan over a low heat, then mix into the chocolate until smooth.

Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy. Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg whites.

Place the prunes in the base of a deep, glass trifle dish, pressing them against the sides. Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours.

Shave over a little extra chocolate, and serve.

Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: