dessert bowls stainless image
RaeAnne
I had the most amazing dessert at Bahama Breeze and I want to figure out how to make my own or something close. Here is the description of it and any help would be much appreciated Rich chocolate mousse on a fudge brownie Island in milk chocolate sauce and vanilla bean anglaise.
Answer
Sorry, I could not find.
But this can help:
Choc Mousse.
85g plain great quality chocolate, finely chopped.
2 tablespoons of water, (or try brandy or rum instead!)
10g unsalted butter
3 large eggs, separated.
This recipe may have few ingredients, but it does call for some skill and attention!
Put the chocolate and water, brandy or rum into a bowl, and set over a saucepan until the chocolate is just melted. See cooking tips with melting chocolate and be sure to follow the Bain Marie method described, with care. Use a chocolate thermometer if you have one. Do not let it get too hot and stir gently and as little as possible!
Remove bowl from heat and add in the butter. Leave for 1 minute, then stir in the egg yolks, one at a time.
Put the egg whites into a clean bowl, and using an electric whisk or mixer, whisk until stiff peaks form.
Stir about ¼ of the egg white into the butter and chocolate to loosen the mixture. Then using a large metal spoon fold in the rest of the egg whites in around three further roughly equal additions.
Carefully spoon into the serving bowls you want to use. You could use some nice coffee cups, or pretty glasses.
Chill for two hours. Eat within 12 hours. Do not freeze.
Fudge Brownie Recipe
Ingredients:
6 ounces unsweetened baking chocolate
2 sticks (1 cup) salted butter, softened
4 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup all-purpose flour
6 ounces semi-sweet chocolate chips (about 1 cup)
Hardware:
Large bowl
8x8 inch baking pan
Microwave safe dish
Mixer
Step 1: Grease an 8x8 inch baking pan.
Step 2: Preheat oven to 300 degrees F.
Step 3: Combine and melt unsweetened chocolate and butter in microwave safe dish, stir until smooth and all pieces of chocolate are dissolved.
Step 4: In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color.
Step 5: Add sugar and blend on low until thoroughly combined.
Step 6: Add vanilla and melted chocolate mixture to the egg and sugar mixture. Blend on low speed until smooth.
Step 7: Add flour and mix thoroughly.
Step 8: Pour batter into greased pan. Smooth surface with spatula, and sprinkle uniformly with chocolate chips.
Step 9: Bake on center rack in oven for 45-55 minutes. The batter should be set and a toothpick inserted into the center should come out clean.
Step 10: Cool to room temperature. Cover and refrigerate for at least 1 hour.
Milk Chocolate Sauce:
Sauce
1/2 cup whipping cream
5 ounces imported milk chocolate, finely chopped
Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
Crème Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)
The crème anglaise can be refrigerated covered with plastic wrap for a couple of days.
Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.
Sorry, I could not find.
But this can help:
Choc Mousse.
85g plain great quality chocolate, finely chopped.
2 tablespoons of water, (or try brandy or rum instead!)
10g unsalted butter
3 large eggs, separated.
This recipe may have few ingredients, but it does call for some skill and attention!
Put the chocolate and water, brandy or rum into a bowl, and set over a saucepan until the chocolate is just melted. See cooking tips with melting chocolate and be sure to follow the Bain Marie method described, with care. Use a chocolate thermometer if you have one. Do not let it get too hot and stir gently and as little as possible!
Remove bowl from heat and add in the butter. Leave for 1 minute, then stir in the egg yolks, one at a time.
Put the egg whites into a clean bowl, and using an electric whisk or mixer, whisk until stiff peaks form.
Stir about ¼ of the egg white into the butter and chocolate to loosen the mixture. Then using a large metal spoon fold in the rest of the egg whites in around three further roughly equal additions.
Carefully spoon into the serving bowls you want to use. You could use some nice coffee cups, or pretty glasses.
Chill for two hours. Eat within 12 hours. Do not freeze.
Fudge Brownie Recipe
Ingredients:
6 ounces unsweetened baking chocolate
2 sticks (1 cup) salted butter, softened
4 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup all-purpose flour
6 ounces semi-sweet chocolate chips (about 1 cup)
Hardware:
Large bowl
8x8 inch baking pan
Microwave safe dish
Mixer
Step 1: Grease an 8x8 inch baking pan.
Step 2: Preheat oven to 300 degrees F.
Step 3: Combine and melt unsweetened chocolate and butter in microwave safe dish, stir until smooth and all pieces of chocolate are dissolved.
Step 4: In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color.
Step 5: Add sugar and blend on low until thoroughly combined.
Step 6: Add vanilla and melted chocolate mixture to the egg and sugar mixture. Blend on low speed until smooth.
Step 7: Add flour and mix thoroughly.
Step 8: Pour batter into greased pan. Smooth surface with spatula, and sprinkle uniformly with chocolate chips.
Step 9: Bake on center rack in oven for 45-55 minutes. The batter should be set and a toothpick inserted into the center should come out clean.
Step 10: Cool to room temperature. Cover and refrigerate for at least 1 hour.
Milk Chocolate Sauce:
Sauce
1/2 cup whipping cream
5 ounces imported milk chocolate, finely chopped
Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
Crème Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)
The crème anglaise can be refrigerated covered with plastic wrap for a couple of days.
Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.
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