Recipe courtesy of Jacques Torres


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.
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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
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To make the modeling chocolate:

White chocolate, 17 ounces, 500 grams

Cocoa butter, 1.8 ounces, 50 grams

Corn Syrup, 5.3 ounces, 150 grams

Simple Syrup, 2.6 ounces, 75 grams

Food color paste

Cornstarch, for flouring the table

For the ganache:

1 1/2 gelatin sheets or 1/2 envelope powdered gelatin

White chocolate, chopped, 8.8 ounces, 250 grams

1/2 cup plus 2 tablespoons heavy cream, 5.25 ounces, 150 grams

To finish the mousse:

1 1/4 cups heavy cream, 10.5 ounces, 300 grams

Store-bought pound cake

Simple Syrup

To finish the Bonnet:

White chocolate, tempered, 14 ounces, 400 grams

Cocoa butter, 14 ounces, 400 grams


  1. Recipe courtesy of Jacques Torres (