Not just Interior Design

Recipes by Ofir

Tips for trips by Ofir Asiass

Dark Chocolate Mouse

3 eggs (seperated)

100 gr dark Chocolate

100gr fine dark Chocolate

250 gr Heavy cream

1 spoon Cointreau liquor

Melt the chocolat

weap the craem

weap the egg yolk with the Cointreau

Gently disolve the weaped egg yolk into the chocolate Gently disolve the mixture into the cream until smooth.

Weap the egg white, and disolve it into the mixture until smooth.

Chill for several hours.


New York

the isamu noguchi museum


Boutique Baccarat

11 place des Etats-Unis


Sky Bar