Making French Chocolate Mousse
January 24th 2016 One of the joys of living in some one else's country is learning how to cook the local food. One of the joys of working with an international staff is that the food can be from anywhere on the planet. So, on the coldest weekend in Okinawa for 100 years, what better to do than exchange cooking and language lessons in a cosy kitchen. Introducing Nadines' Oishi Chocolate Mousse...
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