Best 5 Jacques Torress Chocolate Bowls Recipes

CHEF JACQUES TORRES' CHOCOLATE MOUSSE IN DARK CHOCOLATE FLOWER BOWLS

Steps:

• Place a 1-quart saucepan half-filled with water over high heat and bring it to a simmer
• Make a double boiler by setting a large mixing bowl over the simmering water
• Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally
• It is important to melt the chocolate fully to avoid lumps in the finished mousse
• Be careful not to overheat or burn the chocolate
• The chocolate will be a little bit warmer than your hands when fully melted
• Remove the mixing bowl from the heat and set aside
• Place the heavy cream in a medium-size mixing bowl and whip to soft peaks with an electric mixer on medium-high speed
• Fold about one third of the whipped cream into the melted chocolate, just to bring the temperature of the chocolate closer to the temperature of the whipped cream
• This will keep the chocolate from hardening when it comes in contact with the cooler whipped cream
• Now fold the chocolate mixture into the whipped cream
• Add to finished mousse to piping bags and pipe into Dark Chocolate Flower Bowls
• For the Dark Chocolate Flower Bowls: Using tempered chocolate and inflated balloons, dip balloons in chocolate 3 times, rotating the balloon to make 3 petals: dip, rotate, dip, rotate, dip
• Shake off excess chocolate
• Lay on a parchment-lined baking sheet and put in the fridge to set, between 3 to 6 minutes
• To test if they are ready - squeeze the balloon and see if the chocolate pulls away
• If the chocolate pulls away its ready
• Take a knife and pop balloons
• Fill "flower" with chocolate mousse and garnish with berries

JACQUES TORRES'S CHOCOLATE BOWLS

Steps:

• Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
• To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.

JACQUES TORRES'S CHOCOLATE LEATHER

Steps:

• Freeze a large marble slab overnight.
• Melt chocolate in a heatproof bowl set over a pot of simmering water.
• Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.

JACQUES TORRES' CHOCOLATE TART

Steps:

• Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
• Place chopped chocolate in a medium-sized mixing bowl.
• Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine. Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth. Add butter, and whisk until well blended.
• Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours). When ready, remove tart from refrigerator, and serve.

EASY CHOCOLATE CAKE - JACQUES TORRES

Steps:

• Preheat oven to 350°F.
• Tightly wrap outside of 10-inch diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.
• Combine both chocolates in double boiler over simmering water. Stir until just melted. Remove from over water.
• Bring 1 cup sugar and 1/2 cup plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into into melted chocolate (mixture may look curdled). Add butter; whisk to blend.
• Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up sides).
• Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
• Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.
• Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.