Mousse au chocolat

I finally succeeded! Evil chocolate mousse: I could never have the right firmness! After few (I won’t mention the scary number) trials, here is the recipe that led me to the right dessert. I got inspired from Mr Lebovitz, who confesses he adapted his recipe from Mrs Child’s. I guess there is no “perfect recipe”, you have to make your own. Anyway, if you do trust me, you could make a good mousse with these proportions and steps. Good luck and ENJOY!

Mousse au chocolat

Mousse au chocolat

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Useful tips: get rid of garlic smell

Yes, garlic is a beautiful ingredient. It makes all dishes taste extraordinary. But: the smell it leaves on your hands isn’t so wonderful.

Here is a very simple way to get rid of it: simply rub your hands with a stainless steel spoon or other stainless steel utensil. I used to do this with my knife, like on this picture.

Steel against garlic smell

Careful with your fingers, though!


Cute tips: radish mice

Do you eat enough vegetables? Honestly, I don’t, but recently, I am having a vegetable detox – and I am involving my friends in it. Last time I invited some friends, we started with raw vegetables (full of vitamins!!!). I didn’t want to have boring raw food appetizers, though. So I decorated with: radish mice! (it’s seasonal, by the way and they taste delicious)
radish mice

  • You will need some washed radish – don’t cut the tail!


  1. Pick a chubby radish and a slim one.
  2. Cut off a thin slice of the chubby radish to let the mouse sit on the surface. Cut the slim radish in thin slices (a little thicker than 1mm).
  3. Cut a  1mm slot on the top for the ears and cut the green top.
  4. Put the slices (ears) into the slot. There you go: a radish mouse!


Sunday sweet recipe!

Lemon & orange flavored financiers

I decided to post my latest recipe, which is about financiers. Those are little almond-based devil cakes: once you started, it’s really hard to stop eating them… The story of their names is, according to french Wikipedia, the cake was invented by Lasne, a french pâtissier, in order to delights financiers without getting their hands dirty. Others says it derives from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock-exchange. You choose the story you prefer. I like the first one! Continue reading