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Jacques Torres' Holiday Creations


December 22, 2016

Jacques Torres shows us how to make some sweet holiday treats!

Dark Chocolate Balloon 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, it is ready. Take a knife and pop balloons. Fill “flower” with chocolate mousse and garnish with berries.

Chocolate Mousse
2 cups of heavy cream
7 oz of dark chocolate

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.

4 cups Chocolate (dark, milk or white)
1/2 cup Pistachio
1 3/4 cups Hazelnuts
2 1/2 cups Almonds
Corn Syrup

(You can use any other candies, nuts, for your bark: candies, cocoa nibs, pieces of chocolate, dried fruits, m&m’s)

Caramelize all the nuts together in corn syrup.
Roast nuts in the oven.
When cold, mix with tempered chocolate.
Pour into a sheet pan and let it cool.

Serves 1/2 sheet pan

Bark with Marshmallows
4 cups of chocolate
2 1/2 cups of mini marshmallows

Temper the chocolate.
Pour chocolate into a sheet pan.
Drop marshmallows on top of the melted chocolate.
Let cool down.

Serves 1/2 sheet pan

Pretzel Peppermint Bark
Serves 1/2 sheet pan
4 cups of dark chocolate
2 1/2 cups of pretzels
½ cup of crushed candy cane
Small amount of crushed candy cane for decorating on top

Temper the chocolate and mix in pretzels and crushed candy cane.

Pour mixture into a sheet pan.

Sprinkle crushed candy cane on top of the mixture.

Let cool down.

Serves 1/2 sheet pan

Spicy Pecan Bark
4 cups milk Chocolate
2 1/2 cups pecans, pieces
corn syrup
Pinch Ancho
Pinch Chipotle
Pinch All Spice
Sea Salt

Caramelize pecans in corn syrup, just enough to make them wet. Sprinkle in the spices and mix well.

Roast spiced pecans in the oven.

When cold, mix with tempered chocolate.

Pour into a sheet pan and let it cool.

Sprinkle some sea salt on top.

Serves 1/2 sheet pan

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