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Mudslide Entremet
By: Frank Vollkommer
Flourless Chocolate Biscuit
16.00 oz (454g) Egg Whites
16.00 oz (454g) Sugar
11.00 oz (312g) Egg Yolks
0.03 oz (1g) Salt
5.00 oz (142g) Natural Cocoa Powder (LUK CP1)

Crispy Base
2.75 oz (80g) Royaltine Crushed Biscuits (DGF 2450)
8.75 oz (248g) Hazelnut Praline Grand Confiseur (DGF 2230)
2.00 oz (57g) Luker Noche 40% Milk Chocolate (LUK M204)

Irish Cream Ganache
19.00 oz (550g) Luker Nevado White Chocolate (LUK W207)
4.50 oz (127g) Heavy Cream
1.50 oz (42g) Irish Cream Liquor
1.00 oz (28g) Irish Cream Flavor Paste (DRE 26504 9)

Mocha-Vodka Chantilly
15.00 oz (425g) Heavy Cream
1.00 oz (28g) 6x Sugar
1.50 oz (42g) Vodka
0.10 oz (5g) Mocha Flavor Paste (DRE 23904 0)
1 ea Gelatin Sheets - Silver (DGF 8252)

Mudslide Chocolate Mousse
22.00 oz (624g) Dark Tumaco 65% (LUK D102)
40.00 oz (1134g) Heavy Cream
9.00 oz (255g) Eggs
2.60 oz (74g) Egg Yolks
7.20 oz (204g) Sugar
0.65 oz (18g) Madagascar Vanilla Extract (IFI 6000)
0.48 oz (14g) DGF Gelatin Leaves - Silver (DGF 8252)

Chocolate Glacage
1.60 oz (44g) DGF Gelatin Leaves - Silver (DGF 8252)
5.30 oz (150g) Water, Cold
19.00 oz (525g) Cream
28.00 oz (788g) Sugar
4.30 oz (122g) Water
9.30 oz (263g) Extra Red Cocoa Powder (DGF 2251)


Flourless Chocolate Biscuit

  1. Prepare a medium-stiff meringue with the egg whites, sugar and salt.
  2. Slowly add the egg yolks to the meringue while continuing to mix.
  3. Gradually add the sifted cocoa and mix until smooth.
  4. Spread onto a prepared full sheet pan.
  5. Bake at 375°f for 12-14 minutes.
  6. Flourless chocolate biscuit may be stored frozen or refrigerated wrapped well.

Crispy Base

  1. Melt luker noche 40% milk chocolate
  2. Combine with hazelnut praline and Royaltine
  3. Spread into discs slightly smaller than the intended ring mold
  4. Chill crispy bases until set

Irish Cream Ganache

  1. Melt the luker nevado white chocolate
  2. Warm the heavy cream
  3. Add the irish cream flavor paste and combine with the chocolate until smooth
  4. Pour into disc-flexi molds and freeze solid over night - for best results, unmold from frozen solid and keep frozen until final entremets assembly

Mocha-Vodka Chantilly

  1. Whip the cream and 6x sugar to very soft peaks
  2. Bloom the gelatin sheet in cold water
  3. Melt the gelatin and combine with vodka and mocha flavor paste
  4. Temper a small amount of cream into the gelatin and combine quickly
  5. Adjust the consistency with a whisk to medium stiff peaks
  6. Spread into a flexi-disc mold and freeze over night
  7. Spray with chocolate for velvet texture - for best results, spray the frozen disc on a small cake board and keep frozen until final assembly

Mudslide Chocolate Mousse

  1. Melt the tumaco 65%.
  2. Whip the cream to soft peaks.
  3. Prepare a heated sabayon with the eggs, yolks & sugar; whip until cooled to room tempurature.
  4. Bloom and melt the gelatin leaves with the madagascar vanilla extract.
  5. To assemble the mousse:
    • Quickly whisk the gelatin into the sabayon.
    • Quickly whisk in the melted chocolate.
    • Fold in the whipped cream using a whisk in thirds.
    • Mix together quickly to avoid chocolate or gelatin lumps.

Chocolate Glacage

  1. Bloom gelatin in 150 g cold water.
  2. Boil cream, sugar & 122 g water to 217°f.
  3. Whisk in cocoa powder.
  4. Emulsify and strain.
  5. For best results, cool to 100-102°f to glaze over frozen entremets.