Mousse au Chocolat

mousse au chocolat

Many of you know I’m in cooking school right now. Cooking has always been my passion and I had to do something about that, I wanted to know more, I needed to know why. In cooking school we get general theoretical classes and also praxis. In cooking class I got the assignment of making mousse au Chocolat. Never done it before, I somehow thought that it was difficult and never dared.

After a lot of research I found out that there are mainly 3 kinds. With Cream and Egg White, With Cream and Egg Yolk, just with egg (white and yolk). Of course I tried all of them and since I’m a fan of the pure strong taste of chocolate, choosing wich one was my favourite was easy, just with egg, the ones with cream dilute the taste of chocolate wich makes a much lighter version.

Another thing I found out by trying out all those recipes is that the quality of the cuverture is the most important thing of all. The first cuverture I bought was the one I find in my nearest supermarket, big fail! the consistence of the mousse was perfect, but the taste… don’t get me started on the taste… So I asked at the restaurant where I’m doing the internship, and they let me use some Valrhona cuverture. I think I never had chocolate as good as that one. At school I used Callebaut wich is also a very good one, but in my opinion, not as good as Valrhona. So if you are planing on doing mousse any time soon, try to get your hands on some Valrhona or Callebaut cuverture.

So making a resume of whats important when making a chocolate mousse:

  • a high % of cocoa butter in your chocolate cuverture stabilizes your mousse when it cools down
  • if you are thinking of using cream, the more fat the better (36% fat would be ideal)
  • Your eggs have to be fresh or use pasteurized, since you are not cooking them
  • it’s better if you don’t beat your egg whites and/or cream to its peak, if so, they would not mix as well with your cuverture.


  • 200 gr chocolate cuverture 70%
  • 2 cl cognac (Grand Marnier)
  • 6 egg yolks
  • 6 egg whites
  • a pinch of salt


Set a bowl over a pot of hot water, melt the chocolate, stirring every once in a while, be careful it goes quite fast. Remove from the heat and continue stirring with a spatula to temper the chocolate. In a bowl beat the egg yolks until smooth, if you want to put some sugar, now would be the time, I didn’t use any. Add the egg yolks and the cognac to the tempered chocolate until fully incorporated.

In a clean bowl, free of fat, beat the egg whites with a pinch of salt (make sure there’s no rests of egg yolk in there) until soft peaks start to form.

Fold one-third of the egg whites into the chocolate mixture until no white speaks appear, and then the rest, but don’t overdo it if not the mousse would lose volume. Refrigerate for at least 4 hours until firm.

*You can keep it refrigerated up to 4 days.

(as you can appreciate in the pictures I still have to train a lot my quenelles :/ )

mousse au chocolat

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Gazpacho Andaluz (Cold Tomato Soup)


I don’t know about you but I’m craving for salad, cold soups, refreshing beverages, ice cream… It’s getting hot in here! 😀

Gazpacho is usually served as an appetizer, but I also like to eat it as a light dinner. It’s fresh, kinda sour and with the special touch which the little diced ingredients inside give to it, it’s just perfect! This soup is so easy and refreshing that when you try it you are not going to want to eat anything else during tomato season.



Ingredients for 8-10 servings

  • 1 kg tomatoes
  • 400 gr cucumber
  • 200 gr green pepper
  • 200 gr onion
  • 2 garlic cloves
  • 50 ml Extra Virgin olive oil
  • 25 ml sherry vinegar
  • salt and pepper
  • For the garnish, tomato, cucumber, green pepper, shallot onion and ciabatta bread


Cut the tomatoes in quarters and remove the seeds. In a food processor or blender, place the tomatoes, cucumber, green pepper, garlic, salt, pepper, vinegar and Extra Virgin olive oil. Blend everything thoroughly. If needed, add a little bit of water for desired consistency.

For the garnish, dice the tomato, cucumber, green pepper and shallot onion. Dice also the ciabatta bread and then fry to make your own croutons.

Serve cold with garnishes on the side so each guest can “pimp” their soup.

3 1

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Zucchini Tortilla


So… the summer is coming and with it, the pressure of losing some pounds. I’ve been thinking of some recipes that are low in carbs but also appealing, so I don’t have that urge of cheating and eat a bag of chips. When I’m trying to eat better, what helps me is making a weekly plan of what I want to eat and buying everything at once, so I always have something there to eat. Going every second day to the supermarket is just too much temptation for me.

My parents have a vegetable garden at home so I’ve grown up eating lots of vegetables, though just those in season. So when the summer comes I know is zucchini time! That means I’ll end up eating zucchini in every form and stage of growth, nearly every day. Tortilla is one of them, and also my favorite, toping even cheese filled zucchini flowers in tempura, and those are not easy to top 😉


Ingredients for a 23cm skillet

  • 3 medium zucchini, sliced
  • 1 medium onion, sliced
  • 5 eggs
  • oil, salt and pepper


Heat some of the olive oil in the skillet. Add half of the sliced zucchini and onions mix and cook this over medium heat, stirring the mixture every once in a while until the zucchini are tender but not browned. It’s best to do it in two batches so it doesn’t take ages for the zucchini to lose water.

When done, drain the mixture and reserve the oil. This oil can be used later for cooking something else. Let the mixture cool down a little bit. Meanwhile beat the eggs in a bowl (traditionally with a fork), add the mixture to the beaten eggs and season with salt and pepper.

Clean the skillet you used for cooking the zucchini with a paper cloth, leaving the surface of the skillet with a thin oil layer, that should be enough. Heat the skillet to a medium high temperature and add the mixture. With a spatula mix a little bit not letting the mixture stick at the bottom for 1 minute and then let cook evenly. Cover the skillet with a plate (it has to be slightly larger than the skillet) and flip it around, immediately put it back in the skillet now letting the other side brown. With the spatula put the sides together so you get a nicely round tortilla at the end. Flip the tortilla 2 or 3 more times, cooking briefly on each side.

Transfer to a clean plate and serve. It can also be eaten cold or at room temperature.


Which are your tricks for eating healthier?

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