I learned so much from this simple dessert! That grinding nuts will draw out their natural oils so they stick together like wet sand, how to melt chocolate with hot cream, how to add alcohol to it and a good use for Grandmariner, and how to maximize the flavor of the natural fats in chocolate by letting it warm up to room temperature. Not to mention stacking ingredients in molds. So much education in such a short demonstration, you really know a lot Chef Jean Pierre! Thanks for sharing your years of skills and knowledge! 🙂
Dear Chef Jean-Pierre. The Steak and the Chocolate Truffle videos have brought a new vision and purpose to my lonely weekend. I can't wait to go out there and get the ingredients and follow along with your videos again. Thank you so very much
I gave this one a run last night when cooking dinner for my girlfriend, she absolutely loved it. You have no idea how much your recipes are improving our relationship which was already good, but now my girlfriend gets really excited when she knows I'm going to try one of your recipes, and love to make them. I can not thank you enough chef!
I never thought that I could find Chef any more endearing than he already was. WRONG. You see my family always gives me a good hearted ribbing about how often I use PVC pipe in many projects. Halloween props for the yard, racks for storing one thing or another, I even made a "Kid Wash" , kind of a scaled-down car wash that my kid's and their friends could ride their bikes thru. But now I get to use PVC parts to make a dessert?! The lesson on "Remodeling" vs "New Construction"... wonderful.
Oh Chef Jean Pierre, you have absolutely no idea just how very very happy to hear you are still with us. Truly, Glory be to God we will be gratefully enjoying more of seeing you and learning your great recipes and techniques. May God bless you my friend and keep you well and safe. One more thing. If you and your wife should come to Greece, I would be honored to enjoy your company. I will make sure I have lots of butter especially for you. ♥️
Would love to meet you someday. You are a true inspiration for those of us with high standards. The best fruit that compliments chocolate. Yes, Cherries!
This is an old Chef JP video. I have made this dessert about a dozen times since Chef JP first released this video. Nothing could be easier, more foolproof, more elegant, and more impressive when serving to guests. Thank You, Chef JP. You are AMAZING!
I’m intrigued of the knowledge you poses. I never thought of putting no butter in an all nuts mixture. I’ve only used biscuits crumbs with butter but from now on I’m going to follow your advice. Thank you 😊 for your simple explanation of the tubing and the clever canola spray can been used that way love ❤️ it I’m going to try it your just fantastic where have you been all my life… I’m 72 and I’m learning sooo much more just watching your channel May God Bless you keep you safe.
Oh man, the more I watch this guy the more I want to watch. I am a big fan. I Made the stuffed mushrooms as a starter two weeks ago and my guest just loved them, I guess I must be your biggest fan is South Africa. Come to Cape Town you will love it. I will be first in the queue if you do a cooking demonstration.
I truly love getting recipes that are completely new. Thank you for always including alternatives: cherries, pears, apricots, blueberries. I noticed in the comments that someone also used plums. Yummmmmm.
I will be trying this forsure!!!!!!! just love you, I have learned so much from you.Now I;am 77 don;t entertain as much but after covid I;LL be going back to having small bunches in.Bouy am I going to try + empress us old fogyes.You inspried me to entertain again.Wish I had the computor way back the
I was going to leave another comment, but I just made this. I made 1/4 of the recipe because there are only 3 people in my house, and I also just had 4oz of chocolate. I melted the chocolate in the warm cream, and used Limoncello with lemon zest. My husband also likes anything wih lemon.
Thanks, Chef! I cannot wait to try this! I'm going to make a fabulous meal for my friends, all using your recipes. We love you! I live in Key Largo, moving to Siesta Key, would love to take your classes.
One thing that caught my attention this video was you dusting off the processed nut and sugar mixture off your hands while demonstrating its texture. It dawned on me that the stuff on your hands has to go somewhere when you brush it off: on your kitchen counters or floors! My request is a video on how to keep your kitchen clean. What practices do you do to keep it clean while also being efficient with your cooking time? Are there any special tools or products you recommend? How frequently do you clean certain areas and how frequent your entire kitchen? I think it'd be a very good video, similar to your essential cooking tools one!
I just read on google such sad news. This wonderfull sweet man passed away last year. I pray he is resting in peace. My condolences to all of his loved ones. Chef Jean Pierre will always be my favorite chef. I will continue to watch and learn his fabulous recipes. ♥️
NO, NO, NO I am not dead yet Thank you for the kind words. But your are referring to another Chef Jean-PIerre this one if a live and well! l'll see you in the morning with a new video!!! 😍
I'm not really a chocolate or dessert person, so I thought I'd just breeze through this one to glean the tidbits that are always in every Chef JP video. Nope, now the recipe is downloaded to my recipe app and in que for trial.
Definitely making this!! I'm so grateful that you share your knowledge, and your sense of humor is invigorating!! Just curious about how you make your Baileys Irish whipped cream given you had mentioned it ?? God bless.
Back in 2008 I worked at Safeco Field under Chef Tamas Ronyai. After that I went and worked at Microsoft and work my way up to sous-chef where I was running kitchen in there in the cafeteria. There are some personal financial issues that got me out of cooking I lost my passion. Thanks to you I'm starting to get back in the kitchen again and cooking. Just wanted to let you know
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
I learned so much from this simple dessert! That grinding nuts will draw out their natural oils so they stick together like wet sand, how to melt chocolate with hot cream, how to add alcohol to it and a good use for Grandmariner, and how to maximize the flavor of the natural fats in chocolate by letting it warm up to room temperature. Not to mention stacking ingredients in molds. So much education in such a short demonstration, you really know a lot Chef Jean Pierre! Thanks for sharing your years of skills and knowledge! 🙂
🙏🙏🙏😊
Dear Chef Jean-Pierre. The Steak and the Chocolate Truffle videos have brought a new vision and purpose to my lonely weekend. I can't wait to go out there and get the ingredients and follow along with your videos again. Thank you so very much
I love cooking, but I think I could listen to the Chef talk about how long it takes paint to dry and it would be the best video I watched all week.
You are too kind!! ❤❤❤
I gave this one a run last night when cooking dinner for my girlfriend, she absolutely loved it. You have no idea how much your recipes are improving our relationship which was already good, but now my girlfriend gets really excited when she knows I'm going to try one of your recipes, and love to make them. I can not thank you enough chef!
You could have a million shows and I would happily binge watch forever!
Yeah!…. He is awesome!…. I wish I was a vampire, so that I could try all of them!…. 💯
I never thought that I could find Chef any more endearing than he already was. WRONG. You see my family always gives me a good hearted ribbing about how often I use PVC pipe in many projects. Halloween props for the yard, racks for storing one thing or another, I even made a "Kid Wash" , kind of a scaled-down car wash that my kid's and their friends could ride their bikes thru. But now I get to use PVC parts to make a dessert?! The lesson on "Remodeling" vs "New Construction"... wonderful.
This guy is the happiest chef I’ve ever seen
Thank you! I love my life! How can you not! We are in the greatest country in the world!!! 😍❤❤❤
Your helping me through the tough days chef!!!
Glad I could help Romaine! Hope you day gets better buddy!!!
Oh Chef Jean Pierre, you have absolutely no idea just how very very happy to hear you are still with us. Truly, Glory be to God we will be gratefully enjoying more of seeing you and learning your great recipes and techniques. May God bless you my friend and keep you well and safe. One more thing. If you and your wife should come to Greece, I would be honored to enjoy your company. I will make sure I have lots of butter especially for you. ♥️
Amen
Finally, a simple desert that doesn't need an oven. Thank you Chef Jean-Pierre!
Would love to meet you someday. You are a true inspiration for those of us with high standards. The best fruit that compliments chocolate. Yes, Cherries!
I love your way of teaching. Your personality is so unique; the right amount of funny mixed with so much knowledge and passion for food and people 😍
Wow, thank you! 😍❤
i like that he smashed his nuts. sounds really tough
Love it. So glad you’re back on TH-cam again, Chef.
More to come! Thank you so much!❤❤❤
A crust made with nuts only! No binders! 💥My mind is blown💥🤯 This looks delicious, I have to make this soon! Thank you 👨🍳 chef!
Good point... If people know cooking science, they wouldnt use so many binders
This is an old Chef JP video. I have made this dessert about a dozen times since Chef JP first released this video. Nothing could be easier, more foolproof, more elegant, and more impressive when serving to guests. Thank You, Chef JP. You are AMAZING!
The passion explodes from this movies. Cooking is so simple and joyful. We love you chef. Greetings from a family in the Netherlands
Seeing your passion while you cook is inspiring
Yummy Yum Yum! Fresh raspberries for this dessert are perfect! De-lish! Thanx, Chef Jean-Pierre. Very cleaver!
I’m intrigued of the knowledge you poses. I never thought of putting no butter in an all nuts mixture. I’ve only used biscuits crumbs with butter but from now on I’m going to follow your advice. Thank you 😊 for your simple explanation of the tubing and the clever canola spray can been used that way love ❤️ it I’m going to try it your just fantastic where have you been all my life… I’m 72 and I’m learning sooo much more just watching your channel May God Bless you keep you safe.
I just love him so much, the recipe is so good and the person making it in this is even better.
You even know your plumbing terms, what a great MAN,,,,,CHEF extraordinary
Quarantine just got 100 times better
A Beautiful n easy masterpiece with lots of yummy ingredients.
Your show just made my entire year, chef. I'm so happy I found this.
My favorite chef back with another banger!
This is what I love about him. He makes everything so easy and simple to understand.
Rohin Gupta Yes But I miss the point with rolling about laughing 🤣😂🤣
Liked before I watched. Saw the Kahlua and was sold xx
Best chef on TH-cam
Oh man, the more I watch this guy the more I want to watch. I am a big fan. I Made the stuffed mushrooms as a starter two weeks ago and my guest just loved them, I guess I must be your biggest fan is South Africa. Come to Cape Town you will love it. I will be first in the queue if you do a cooking demonstration.
One day I promise I will come to Cape Town !😍
Great chef very passionate
Made these tonight, they were incredibly easy to make and absolutely delicious!!! Thank you Chef!
Chef Jean! You are the best chef I have every watched! And I have watched them all! I need more recipes as I have nearly done them all! Love you 🥰
You are the real deal! Keep it up chef! You're amazing!
Emanuel Spiteri was wondering what a generous helping of Kalhua was ? Afterwards they probaby have to be carried home , coco nibs and all. 🤣😂🤣
I just made his recipe for chocolate mousse and it turned out PERFECT!! His instructions were so easy to follow and I was very impressed.
I truly love getting recipes that are completely new. Thank you for always including alternatives: cherries, pears, apricots, blueberries. I noticed in the comments that someone also used plums. Yummmmmm.
Such a beautiful dessert and you were right. You convinced me that it is easy to make. Thank you, Chef Jean-Pierre.
Thank you for the wonderful tips!
I will be trying this forsure!!!!!!! just love you, I have learned so much from you.Now I;am 77 don;t entertain as much but after covid I;LL be going back to having small bunches in.Bouy am I going to try + empress us
old fogyes.You inspried me to entertain again.Wish I had the computor way back the
Made it today fantastic results! Everyone loved it! Thanks again for sharing! Have a great day!
👏👏👏👍😊
I won’t be tired to say this but you are the best chef in the world 💪 keep safe, sir 😊
And I'll never get tired of hearing it! Thank you Patrick!😀
CJP zesting that orange like it's a Stradavarius!
I was going to leave another comment, but I just made this. I made 1/4 of the recipe because there are only 3 people in my house, and I also just had 4oz of chocolate. I melted the chocolate in the warm cream, and used Limoncello with lemon zest. My husband also likes anything wih lemon.
I make these and they are amazing
Wow how amazing the way it came out of the pcp pipe, chef JP you are Amazing. I keep learning a lot from you, thanks 😘👏
Love it... Bon appetit, chef...
I'm glad you share your delicious recipes with us every week 👌👌
Wow!
Ingenious!
Delicious!
Thank you for sharing
Greetings from Singapore 🌷🌷🌷😋
Edith
Haha. I’m one of those “ding dongs” that have been using my microplane grater incorrectly. 🤣 Lesson learned and can’t wait to make this recipe! ❤️
This guy is funny! But he also is a great chef. A great combo!
Thanks for your work, chef. Huge fan from Costa Rica!
I cant believe, i will to try to bake, although iam a griller an cooker :-) Thanks CJP
I made this dessert last Sunday, its so delishes and classy .
I really love this chef..I learn a lot from you sir..thank you for sharing
Thank you chef! Incredible
Orange, Baileys, Kahlua - basically a B52!
Oh heck yea I’m making these…❤️u man….thanks for sharing your knowledge
Thanks, Chef! I cannot wait to try this! I'm going to make a fabulous meal for my friends, all using your recipes. We love you! I live in Key Largo, moving to Siesta Key, would love to take your classes.
Oh my god... I am so craving chocolate right now.
Bravo chef!😋
This looks so delicious. Thank you Chef!
One thing that caught my attention this video was you dusting off the processed nut and sugar mixture off your hands while demonstrating its texture. It dawned on me that the stuff on your hands has to go somewhere when you brush it off: on your kitchen counters or floors! My request is a video on how to keep your kitchen clean. What practices do you do to keep it clean while also being efficient with your cooking time? Are there any special tools or products you recommend? How frequently do you clean certain areas and how frequent your entire kitchen?
I think it'd be a very good video, similar to your essential cooking tools one!
Love the idea and I added it to my list of new video to film! Thank you!
Sweet & simple. And delicious, no doubt. Thanks.
This is beautiful! I'm trying this. Thanks, Chef!!
Thanks for coming back!
What a beautiful chocolate truffle hopefully I can make it for this Thanksgiving coming 😋
Thank explains the PVC shortage at the home depot,, Chef got them all to make Truffle.
Ha. When chef makes a recipe, it does impact the market
I just read on google such sad news. This wonderfull sweet man passed away last year. I pray he is resting in peace. My condolences to all of his loved ones. Chef Jean Pierre will always be my favorite chef. I will continue to watch and learn his fabulous recipes. ♥️
NO, NO, NO I am not dead yet Thank you for the kind words. But your are referring to another Chef Jean-PIerre this one if a live and well! l'll see you in the morning with a new video!!! 😍
phew, glad he is still around
10 out of 10 - MORE VIDEOS PLEASE
Another CJP video to make my day. Thank you.
Oui Mon Ami ! ! !
Love this chef I'll definitely be making this soon!!
That's a proper old school food processor! Yum!
Yes, I freeze the nuts, and toast them slightly before using them. Keeps them rancid free - thanks
I love when I have to go to Home Depot to buy ingredients for my food, my two favorite things
Très Bien! Bravo!
uhh that looks amazing
You are a good chef
Another one I have to make for my friends. Great recipe. I really like the nut crust.
I'm a dedicated chocoholic w all other yummy ingredients thanks chef love your videos ❤❤❤❤
I’m learning so much!
outta Thyme...good name
Happy that you are back!
Looks tasty I will make this thank you for sharing 🤤👍👍👍🙏
Ding-Dongs LOL this vid. is a great way to start the new year!
Chef you always do it great job. Still learning from you. You have amazing ideas. Thanks
You make me smile Chef :)
Cannot ask for more than that! Thank you!😀
Another masterclass
I want to try to make it because it looks great
One of my favorite desserts to make!!!
I'm not really a chocolate or dessert person, so I thought I'd just breeze through this one to glean the tidbits that are always in every Chef JP video. Nope, now the recipe is downloaded to my recipe app and in que for trial.
That nuts joke was so subtle, haha!
I’m definitely trying this.
Definitely making this!! I'm so grateful that you share your knowledge, and your sense of humor is invigorating!! Just curious about how you make your Baileys Irish whipped cream given you had mentioned it ?? God bless.
amazing!! easy and very impressionnant! i will definitely do this! Merci Chef!!! :)
Best chef on TH-cam bay far
Thank you soooo much! 😀❤
Absolutely superb ,ty !
Listening to Chef explain how to make the crust had me crackin up! 😂
It's a beautiful dessert, Chef!
Great tip about the nuts in the freezer, they keep so much longer
You are my favorite chef, i wish i could meet you after i become a chef after 2 years
you're amazing thank you ...great stuff ...
Back in 2008 I worked at Safeco Field under Chef Tamas Ronyai. After that I went and worked at Microsoft and work my way up to sous-chef where I was running kitchen in there in the cafeteria. There are some personal financial issues that got me out of cooking I lost my passion. Thanks to you I'm starting to get back in the kitchen again and cooking. Just wanted to let you know
👍👍👍