Jacques Torres' Quick and Easy Desserts
Jacques Torres shares recipes no chocolate lover could turn down.
Dec. 19, 2007 — -- Chef Jacques Torres, owner of Jacques Torres Chocolate in New York City, was inspired by chocolate at a young age.
Here he shares four simple recipes for the chocolate lover in us all: hot chocolate, chocolate chip cookies, mudslide cookies (one of Martha Stewart's favorites), and chocolate cornflakes.
Plus, read on to find out his secret for making sure chocolate retains its gloss after hardening.
Ingredients:
More information is available at jacquestorres.com.
Instructions:
Mix together milk and chocolate mix, then put it on the stove and bring it to a boil. Alternatively, if you have a coffee machine with a steamer, you can just put it under the steamer. For added garnish, spoon a bit of whipped cream on top.
Recipe courtesy Jacques Torres.
Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4 inch cookies.
Ingredients:
Instructions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4 ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Recipe courtesy Jacques Torres.
Ingredients:
Instructions:
Melt the unsweetened and bittersweet chocolates together and set aside. Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces. Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.
