http://www.bahamas-travel.org/bahama-island-recipes/
Does anyone have a recipe for imitation of chocolate for dessert Bahama Island breeze?
I had an amazing dessert at Bahama Breeze and I find how to make about my own or something. Here is the description of it and help would be greatly appreciated any rich chocolate mousse in a sweet island brownie with milk chocolate sauce and vanilla anglaise.
Sorry, I could not find. But this may help: Choc Mousse. 85g plain chocolate high quality finely minced. 2 tablespoons water (or try brandy or rum instead!) 10g unsalted butter 3 large eggs, separated. This recipe may have few ingredients, but they do require some skill and attention! Place chocolate and water, brandy or rum in a bowl and set over a saucepan until chocolate is melted. View tips on cooking with chocolate merger and be sure to follow the method described Bain Marie, carefully. Use a chocolate thermometer if you have one. Do not let it get too hot and stir gently and as little as possible! Remove from heat and add butter. Leave for 1 minute, then stir in egg yolks, one at a time. Place egg whites in a clean, and with an electric mixer or blender, a mixer until stiff peaks form. Add ¼ of the egg to the butter and chocolate mixture to loosen. Then, using a large metal spoon times in the remaining whites into three roughly equal further additions. Carefully spoon into serving bowls to use. You could use some nice coffee mugs, pretty or glasses. Chill for two hours. Eat within 12 hours. Do not freeze. Fudge Brownie Ingredients: 6 oz unsweetened chocolate bake 2 sticks (1 cup) salted butter, softened 4 large eggs 2 cups granulated sugar 1 teaspoon vanilla extract 1 / 2 cup flour 6 oz semi-sweet chips chocolate (about 1 cup) of hardware: a large bowl 8×8 inch baking dish microwaveable Mixer Step 1: Grease a 8×8 inch pan for baking. Step 2: Preheat oven to 300 degrees F. Step 3: Mix and melt unsweetened chocolate and butter in microwave safe dish, mix until smooth and all parts chocolate is dissolved. Step 4: In a large bowl, using electric mixer at medium speed, beat eggs until light yellow. Step 5: Add sugar and mix until fully combined under. Step 6: Add the vanilla and melted chocolate mixture to egg mixture and sugar. Mix on low speed until smooth. Step 7: Add the flour and mix well. Step 8: Pour batter into loaf pan. Smooth surface with spatula, and sprinkle evenly with chocolate chips. Step 9: Bake in the central grid in the oven for 45-55 minutes. The dough should be set and a toothpick inserted in center should come out clean. Step 10: Cool to room temperature. Cover and refrigerate for least 1 hour. Milk Chocolate Sauce: Salsa 1 / 2 cup heavy cream 5 oz imported milk chocolate, finely chopped Bring cream to boil in small saucepan heavy. Remove from heat. Add the chocolate, let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days in advance. Keep cake frozen. Cover and chill sauce, sauce simmer until only must be spilled before serving.) Crème Anglaise: 2 cups (480 ml) light cream or half and half (12-18% butterfat) 1 vanilla bean, split lengthwise (found in specialty food stores) or 2 teaspoons vanilla 1 / 3 cup (66 grams) white granulated sugar 5 large egg yolks have a medium fine strainer and bowl ready near the stove. In a steel drum Stainless stir with a wooden spoon, sugar and yolks until well blended. (Do not let this mixture sit too long or movie will be developed in the buds.) In a small saucepan heat the cream and vanilla (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of cream the egg yolk mixture. Then gradually add the remaining cream, whisking constantly. Pour this mixture into a medium size pot, over medium heat, gently heat the mixture to just below boiling point (170-175 degrees F) (77-80 degrees C). You will notice that the steam begins to appear and the mixture will be slightly thicker than heavy cream. Do not boil or eggs will curdle. Check to see if the desired consistency by holding a wooden spoon sideways is covered with cream and run your finger across the back of the spoon. If you are still without the cream streak running along the strip, is ready. Immediately remove from heat and pour through the filter, scraping all the heavy cream that settles on the bottom of the pan. Remove the vanilla bean and scrape seeds into sauce. Stir until the seeds separately. For maximum flavor, the return of the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of vanilla bean, add the cream now.) The custard can be refrigerated covered with plastic wrap for a couple of days. Note: If the sauce is overheated and coagulation occurs immediately pour into a blender and process until smooth before brewing. If necessary, add a little cream to the mixture before assembly.
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