Mini dark chocolate mousse Dome

Oh I want to make these so bad! Could you imagine bringing these out at dinner, of course everyone would be so excited! The showstoppers are creative spin on a classic dessert. Here, individual ganache-glazed dark chocolate mini cake domes are filled with decadent dark chocolate mousse and moist cake. And they’re the perfect ending for dinner because you can make it ahead of time. So here we go ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š๐Ÿ‘๐Ÿป.

For the chocolate cake layer:

  • 1 stick unsalted butter 
  • 1 cup granulated sugar 
  • 2 large egg 
  • 56 grams dark chocolate ( melted)
  • 1 1/2 cups plain flour 
  • 1 tsp baking powder 
  • 3/4 tsp baking soda 
  • Pinch of salt 
  • 1 cup whole milk 
  • 1/4 cup cocoa powder 
  • 1 tsp vanilla extract 

For chocolate mousse:

  • 4 oz. dark chocolate (70%cocoa) chopped 
  • 7 tbsp unsalted butter 
  • 2tbsp granulated sugar
  • 3/4 cup heavy cream 
  • 1/4 tsp vanilla extract 
  • Pinch of salt 

For the glaze:

  • 1 cup finely chopped dark chocolate (70%) cocoa
  • 2 tbsp corn syrup 
  • 1 cup heavy cream 

To make the layer cake:

Pre heat the oven at 325 F, lined the baking sheet grease with cooking spray and set aside. Put the dark chocolate in heatproof bowl and put in microwave 30 seconds intervals whisk until smooth and fully melted then set aside to cool slightly. In the other bowl sift the cocoa powder, flour, baking powder, baking soda and salt. In the large bowl beat the butter and sugar using stand mixer or hand mixer for about 3 minutes or until light and fluffy. Add the egg beat until fully combine. Then slowly milk and vanilla extract. Gradually add the flour mixture and chocolate mixture beat well until fully incorporated. Pour the chocolate batter to the prepared greased baking sheet, drop few times to remove air bubbles. Bake for 20 minutes or until toothpick comes out clean. Then let cool completely before cut in 3 inch round circle.

To make the chocolate mousse:

Melt the chocolate and butter in a large bowl set in skillet of barely simmering water. Remove from the heat and stir with spatula to combine. Set aside to cool slightly. In medium bowl whip the heavy cream with whisk or hand mixer to medium-stiff peaks add vanilla extract and salt combine well. Then fold the whipped cream to the chocolate mixture with the spatula continue folding until incorporated.

To assemble the chocolate domes:

Set the two silicone dome mold and have 6 domes each silicone. Turn out the cake out onto cutting board. Use 3 inch round cutter to cut 10 to 12 circle from cake. Scoop 1/4 cup of the chocolate mousse into each mold and smear it evenly all over the side of the mold with the back of the spoon the put the cake press gently then add some mousse to cover the cake evenly, repeat the process until all done. Refrigerate or freeze until set and firmed. Un mold the frozen dome one at a time onto the wire rack, set in a rimmed baking sheet. Let sit until nearly room temperature.

To make the glaze:

Put the chopped dark chocolate and corn syrup in medium stainless steel bowl. In small saucepan, heat the cream over medium- high heat until just boiling then pour it over the chocolate mixture and sit for 3 minutes whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the dome to coat them completely. Refrigerate until set about 2 hours. Let them set at room temperature about 30 minutes before serving. Hope you give a try to my recipe ๐Ÿ˜Š๐Ÿ™.

Cocktails Bun(Chinese Style)

Here in Hongkong kids and parents alike would never fail to peek into a box and sneak a bite before dinner. Our love for these treats know no bounds, as evidenced by how many recipes we’ve sought to recreate in a whirlwind of flour, cream and much swearing.

My recipe is about coconut cocktail buns is that, they usually have a big spoonful of filling inside the milk bread.Milk bread is my base for this recipe. So here we….


For the bread dough;

  • 2/3 cup heavy cream 
  • 265 ml milk
  • 1 large egg 
  • 1/2 cup cake flour
  • 3 1/2 Bread flour 
  • 1/3 cup of white sugar 
  • 10 grams active dry yeast 
  •  1 1/2 tsp salt 

For the filling;

  • 1/2 cup desiccated coconut 
  • 3 tbsp caster sugar 
  • 1/4 cup milk powder 
  • 6 tbsp unsalted butter 
  • 3 tbsp cake flour 

For toppings;

  • 4 1/2 tbsp caster sugar 
  • 3 tbsp unsalted butter 
  • 1/3 cup cake flour
  • Egg wash (1 egg beaten with 1 tbsp milk)
  • Roast sesame seeds ( for garnish)
  • 1 tbsp golden syrup, mix 1 tbsp water(for sugar syrup)


  1. To make the bread dough, in a bowl of mixer combine; the heavy cream, milk,egg, sugar, cake flour, bread flour, yeast and salt. Using the dough hooks attachment turn the mixer into low to medium speed.
  2. Let mis for about 10 to 12 minutes, occasionally stopping the mixer to push the dough together inorder to incorporate well. After the dough mix well, the dough is ready for proofing. Cover the bowl with damp towel and place in warm area for one hour until the dough grow double from original size.
  3. While proofing the dough, it’s time to make the filling, combine all the filling ingredients in a bowl and set aside.
  4. After the dough has proofed for an hour, put the dough back to the mixer and knead slowly for another 5 minutes to get rid of air bubbles or you can knead by hand still fine. Dump the dough in work surface sprinkle a little bit flour then divide the dough into 12 pieces.
  5. Roll each piece of the dough with your hand or small rolling pin make oval shape, for about 4 inches high and 3 inches wide then spread 1 tbsp of filling into the middle of the dough and rolled into a cigar, tucking the ends under the bun to completely seal the filling in. 
  6. Transfer the buns to a parchment-lined baking tray and cover with the clean towel let rise for another 45 minutes.
  7. For the toppings, mix together the cake flour, butter and sugar, put to the piping bag, cut small the tip and set aside. 
  8. Around 70% you buns rises pre heat your oven to 350 F.
  9. Once the buns fully risen, brush with egg wash, and pipe two stripes of your topping mixture onto each buns and sprinkle each with sesame seeds 
  10. Bake for 17 to 20 minutes or until golden brown. Remove from the oven and brush the sugar syrup.

Hope you give a try for my recipe ๐Ÿ˜Š๐Ÿ‘Œ๐Ÿผ.

Chinese Shrimp Dumplingsย 

Everyone loves dumping whether steamed or pan fried. Wrapping tasty things in tasty dough just makes them better, plus they are easy to eat.

I was suddenly so inspired to make my own version of shrimp dumplings. The filling takes just minutes to put together and wrapping up the dumplingcan be so therapeutic. I don’t make my own dough I just bought the ready one in the supermarket hope one day I can make my own dough. And you can customized what filling you like, it’s interesting right? Even you can make a lot of dumplings then can stored in the freezer then anytime you cook and eat. So let start to make dumplings.


  • 300 grams shrimp, peeled, deveined and diced
  • 300 grams ground pork
  • 1/2 tbsp grated fresh ginger
  • 1/2 cup springs onions thinly sliced 
  • Pinch of sea salt and black pepper to taste 
  • 1 tsp sesame oil 
  • 30 pcs. (2 inch) dumplings wrappers 
  • 2 tbsp vegetable oil 
  • Red vinegar or chilli sauce ( for serving sauce)


  1. In a large bowl combine: shrimp, pork, spring onions, ginger, sesame oil , sea salt and black pepper to taste. Mix well until evenly incorporated 
  2. To assemble the dumplings, place the wrappers on work surface. Line the wrapper on the dumplings mood if you have, if don’t never mind spoon 1 tbsp of the filling into the center of the wrapper then fold the dumpling mold to create half moon press to sealed the edgesif you don’t have mold you fold to make half moon shape then gently pinching the edges to sealed. Repeat the process until all done. It make 30 dumplings 
  3. After done wrapping heat the vegetable oil in large skillet on medium heat put the dumplings in single layer and cook until golden brown and crisps about 2 to 3 minutes per side. If you want to keep the dumplings you can store it in the freezer.
  4. After cook serve immediately with red vinegar or chilli sauce what ever you like.

Hope you give a try for this recipe ๐Ÿ˜Š

Salted Caramel Sauce in 8 minutesย 

This salted caramel sauce recipe is easy to make, even if you don’t have a candy thermometer! It only requires a few basic ingredients. The sauce is perfect for topping in ice cream, fruits crisps, pies and other desserts but also is great for enhancing things like cookies and cakes. After you try it once you might never go back to store bought caramel.if you want more it simple, double the quantity in my recipe.


  • 1/2 cup double cream 
  • 1 tsp vanilla extract 
  • 3 tbsp Water 
  • 1/2 cup caster sugar 
  • 1 tsp sea salt 
  • 1 tbsp salted butter 


  1. Combine the sugar and water in medium saucepan and bring to boil on medium high fire whisking until sugar dissolves, brush with water the edges to a to avoid burning taste.
  2. Let boil for 8 minutes or less without stirring to avoid sugar crystals let the mixture become deep amber color, watching closely so it doesn’t burn, once caramel darken, the rest process happens very quickly, remove from the fire. 
  3. Quickly add the butter, double cream and vanilla extract continue whisking until well combined. Drizzle with sea salt. 

Hope you will try my recipe ๐Ÿ˜Š๐Ÿ‘Œ๐Ÿผ.

Hokkaido Milk Breadย 

Hokkaido Milk Bread isn’t a newly invented recipe. I have seen a lot of recipe for this bread. These recipes in general fall into two ways : first follows the regular bread-making method, while the second ways applies Tangzhong method (or water roux), who’s is famous for its ability to make the bread super soft and tender.

The recipe that I share in this post belong to the first ways, which I used traditional Bread making method, hence, very straight-forward and easy to follow. First I try this Bread last year when I and my honey visit Okinawa Japan infact not in Hokkaido but they have famous bakery in Okinawa..the key ingredient of this Bread is the whipping cream, which gives the bread the amazing milky smell with super soft, fluffy and tender texture. Hence, although in some cases, whipping cream can be substituted by butter and milk, I would not recommend that in this recipe I prefer the whipping cream. So here we go…..๐Ÿ˜Š


  • 280 grams bread flour 
  • 30 grams cake flour 
  • 10 grams dry active yeast
  • 30 grams milk powder 
  • 40 grams white sugar 
  • 1 1/2 tsp salt 
  • 1 egg
  • 150 ml whole milk 
  • 100 ml whipping cream 


  1. Warm up the milk about 30 C then add 1 tsp sugar, yeast to the milk stir gently and leave for 5 to 10 minutes to activate the yeast.
  2. In large bowl mix the: bread flour, cake flour, salt, milk powder and sugar whisk evenly together.
  3. In the other bowl combine the egg and whipping cream then add the yeast mixture mix well together.
  4. Slowly transfer the egg and yeast mixture to the flour combine well with the spoon after all ingredients comes together, you should get a lumpy mixture then knead by hands if you used stand mixer still fine too.
  5. Cover the dough with damp cloth or plastic wrap and set a side for 30 minutes, in this step allow the dough to absorb the moisture and build some initial gluten chain, which mitigate the dough’s stickiness, making easier to knead.
  6. Transfer the dough in lightly floured work surface, knead the dough until it becomes smooth, elastic and no stick to your hand. 
  7. If you press your finger into the dough, it should spring back.hokkaido milk bread dough is rather moist kneading by hands entails some patience. In last minute of kneading stage , I use the dough slamming technique for the dough with higher moisture, slamming the dough against the surface is an effective method to enhance the gluten formation increasing its resilience.
  8. Primary fermentation: use the big bowl, grease with thin layer of oil turn the dough inside the bowl cover with damp cloth or plastic wrap let proof at room temperature until the dough raised its doubled size.
  9. Shaping: After the dough double its size gently press the heel of your palm into the dough to force some gas out of it. Transfer the dough to work surface quickly knead for 1 to 2 minutes. At this point depending on you preference or what you like you can shape your bread into large sandwich loaf or small pieces. After you shaping yours bread line them inside the bread pan or loaf pan Dnt forget to grease your pan.
  10. Final fermentation: let the shape Bread proof in warm and humid place until they fully raised up in double sized then gently brush with egg wash 
  11. Bake at 170 C for about 30 minutes or until the top is dark golden brown
  12. Once the bread is properly baked, take it out from pan. For final glow and delicious aroma of the bread you can brush with butter or whipping cream brush little by little to be absorbed evenly.
  13. Can be eaten warm. Or it depends to your desired.

Hope you give a try for my recipe ๐Ÿ˜Š

Matcha crepes for tea timeย 

Matcha ๐Ÿต is an antioxidant rich tea made from tea leaves grown in the shade which allows leaves to develop higher(and very impressive) levels of chlorophyll and amino acids. Matcha also happens to be natural energy booster, as its highest caffeinated green tea around. The natural fibre in Matcha however, help to keep your energy level stable by slowing down the absorption of caffeine. In short Matcha is very healthy tea. That’s why it’s my favourite flavour when it comes to desserts like crepes . It’s easy to make similar to pan cake but more thinner than pan cake. So let’s make crepes.


For the crepes:

  • 1 cup all purpose flour 
  • 1 cup whole milk 
  • 1/2 cup warm water 
  •  4 eggs 
  • 4 tbsp unsalted butter (melted)
  • 3 tbsp super fine white sugar 
  • Pinch of salt
  • 2 tbsp Matcha powder 
  • 1 tbsp Cointreau 
  • 1 tsp vanilla extract 

For the cream filling:

  • 1 cup heavy cream 
  • 1/2 cup super fine white sugar 
  • 1 tsp vanilla extract 
  • 1 tbsp Cointreau 
  • Chocolate for garnish 

To make the crepes;

  1. In a large cup or bowl combine the flour, salt, Matcha powder and sugar.
  2. Add the milk, melted butter, vanilla extract, warm water, Cointreau and eggs. Blend with blender or hand blender until the batter smooth
  3. Heat the skillet or non stick pan on medium low heat, spray with vegetable oil then wipe with paper towel to remove excess oil.
  4. Pour 2 tbsp of batter then spread it quickly using crepe spreader or just lift, tilt and rotate the pan so that batter forms evenly, very thin layer. Cook until golden brown then turn over the crepe for the other side. Remove crepe from the pan and lay on cake plate. Continue cooking for the rest of crepes in the same process, then let it cool.

To make the cream filling;

  1. In small bowl combine the heavy cream, sugar and vanilla extract whisk until incorporated. Then using large bowl put some ice cubes put on the top the small bowl with the cream mixture.
  2. Then continue whisking until become thicker and smooth then put the Cointreau mix until well incorporated. 

To assemble the crepes;

  • Lay one create on the cake plate, using the spatula completely cover with thin layer of cream, then cover the crepe with the crepes.
  • Repeat to make a stacked of 15 to 20 layers.
  • Chilled for around one hour then arrange and cut the excess to make a perfect round crepes garnish with chocolate 

Hope you will give a try on this recipe ๐Ÿ˜Š