Chocolate Moon Dessert Recipe adapted from Jacques Torres

Level: Advanced

Yield: 10 desserts

Total time: 2 hr 30 min

Prep time: 2 hr 30 min

Chocolate pound cake, store-bought
1 pint plus 3 tablespoons heavy cream, whipped
Kirsch or another cherry-flavored liqueur
7 1/2 ounces bittersweet chocolate, melted
Canned cherries
2 pounds bittersweet chocolate, tempered
Cocoa butter, for spray painting
Dessert sauce, store-bought

1. Assemble the dessert

Imagine crafting stunning chocolate moons that wow your gueststhis advanced recipe from Jacques Torres turns simple ingredients into edible art. Use paper cone cups (3 1/2 inches tall, 2 1/2-inch opening) point-down in glasses for easy filling, or any mold. Slice store-bought chocolate pound cake into 1/2-inch layers with a serrated knife, then cut discs to fit the cone tops.

Whip heavy cream in a medium bowl to soft peaks for maximum volumedon't overbeat, or your mousse loses its airy magic. Gently fold in cherry liqueur if using. Add warm melted bittersweet chocolate to the cream (not too hot to melt it, not too cool to seize), folding until smooth and streak-free.

Pipe mousse from a large pastry bag into cones after dropping in a few cherries, filling to 1/4 inch from the rim. Top with cake discs, pressing lightly. Invert onto parchment-lined baking sheet and freeze 2 hours for perfect set.

2. Make the chocolate decorations

Create celestial "moons" by spreading tempered chocolate 1/8-inch thick on parchment with an offset spatula. Cut 15-inch-long triangles (1 1/2-inch base, one per dessert). Partially set, then curve inside a 15-inch tube; fully set, peel, and separate for dramatic moons.

Chocolate sauce cups

Fill a tablespoon measure with tempered chocolate, pour excess back for even coating. Wipe rim, invert on a rack over a tray. After 5 minutes, trim edges with a paring knife. Chill briefly, unmoldone per dessert for sauce elegance.

Chocolate tubes

Roll parchment into a 2-inch tube, coat inside with tempered chocolate, drain excess while rotating. Set firm, remove parchment, slice into 1 1/2-inch rings with a hot serrated knifeone ring per dessert for a sleek base.

Assemble the chocolate elements

Brush a tube slice with tempered chocolate, place on a glass plate. Glue the curved moon atop with chocolate, then top with the sauce cup. Your base is ready to shine!

3. Unmolding and finishing

Dip frozen cones in hot water for 2 seconds (keep water out), invert, and squeeze to release. For a pro textured finish, melt 50/50 cocoa butter and chocolate, spray on for color and contrast.

Place each dessert on its moon base with an offset spatula. Fill sauce cups with raspberry dessert sauce from a squeeze bottle. Serve this showstopper and watch the awe unfold!