Recipe courtesy of Jacques Torres


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  • Level: Advanced
  • Total: 1 day 3 hr 55 min
  • Prep: 1 hr 30 min
  • Inactive: 1 day 2 hr 15 min
  • Cook: 10 min
  • Yield: 1 bonnet
This recipe has a lot of components. If you are going to make the flowers using the chocolate plastic, you will need to make the mixture 24 hours in advance. You can buy the chocolate plastic already made in white or dark and then use either powdered or paste food colorings to color it. You could also choose to decorate your bonnet with real edible flowers or fresh fruit. I use a 6-inch dome mold to make the crown of the hat, but you can use any mold with a round bottom. I also use a Wagner paint sprayer to give the finished dessert a wonderful texture. If you try this, make sure you buy a brand-new sprayer and use it only for chocolate. You may decide to make your own pound cake or, if you don't have time, use store-bought.


To make the modeling chocolate:

For the ganache:

To finish the mousse:

To finish the Bonnet:


  1. Recipe courtesy of Jacques Torres (