Tradition is…

Archive for the category “cookies”


Today I will share another recipe with chocolate. This mousse is chocolate heaven! I do a lot for events ,weddings, dinners.



180 g  sugar

600 ml  cold double cream

60 g butter

170 g  good quality dark chocolate (70% cocoa solids) chopped into small pieces.

3 tablespoons good quality  cocoa powder ,plus  extra  for dusting .



In a large bowl ,whisk the double cream until it becomes soft and very firm. Transfer to the fridge to chill.   Caramelize the sugar(180g)   dry without water!! In saucepan on medium heat. Only the sugar!! Stir with a spoon until resulting caramel attains medium to dark tan color, without burning!  Add  immediately, the butter and 4 tablespoons of  chilled double cream  and mix well. Pour the caramel to slightly over chocolate, stirring gently until all the chocolate has melted. Let the cream cool down 45°C.  room temperature. Will be mixing the rest of the double cream slowly, so hat the cream does not lose volume!   pour the mixture into a serving individual  bowl cover with cling film and transfer to the  fridge for an hour or two until set. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa.  This mousse is delicious! Chocolate with caramel make a beautiful wedding!


021 03





This recipe is one that leaves a pleasant smell to the kitchen and at hour of testing I can close my eyes to savor each ingredient. This buns are stuffed  with guava jam but I also use other types of jams  and  dulce de leche. I make my homemade jams, but you can use the ones you like most. For those who live in a country that has ease of having guavas, I can give a guava jam recipe. Here in London I have a supplier who brings me fresh guavas. For parties of kids I cut the dough with shapes with flowers, cars, etc…


Serves: 40 buns


1 kg  all purpose  flour

1 pkg active dry yeast

1oo g sugar

4 eggs

550 ml  milk

250 g   unsalted  butter

20 g salt


In  a large mixing  bowl combine the flour and the dry yeast. Also add the eggs,salt and sugar.Stir the ingredients well, I like to mix with hands. Gradually add milk stirring  constantly. When the dough is smooth  and homogeneous, incorporating  butter. Turn out on a floured surface. Stir until the dough  stand smooth and elastic. Let the dough rest 1 hour. After the dough has rested ,divide the dough into small balls. Let rest until doubled in volume for 10 minutes. Finally, open a little balls and put a tablespoon of your favorite jam. Brush the buns with beaten egg. Bake the buns in preheated  220C , until golden.

Good appetite!

Post Navigation