Mudslide EntremetBy: Frank Vollkommer

IngredientsFlourless Chocolate Biscuit16.00 oz (454g) Egg Whites16.00 oz (454g) Sugar11.00 oz (312g) Egg Yolks0.03 oz (1g) Salt5.00 oz (142g) Natural Cocoa Powder (LUK CP1)

Crispy Base2.75 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 Ganache19.00 oz (550g) Luker Nevado White Chocolate (LUK W207)4.50 oz (127g) Heavy Cream1.50 oz (42g) Irish Cream Liquor1.00 oz (28g) Irish Cream Flavor Paste (DRE 26504 9)

Mocha-Vodka Chantilly15.00 oz (425g) Heavy Cream1.00 oz (28g) 6x Sugar1.50 oz (42g) Vodka0.10 oz (5g) Mocha Flavor Paste (DRE 23904 0)1 ea Gelatin Sheets - Silver (DGF 8252)

Mudslide Chocolate Mousse22.00 oz (624g) Dark Tumaco 65% (LUK D102)40.00 oz (1134g) Heavy Cream9.00 oz (255g) Eggs2.60 oz (74g) Egg Yolks7.20 oz (204g) Sugar0.65 oz (18g) Madagascar Vanilla Extract (IFI 6000)0.48 oz (14g) DGF Gelatin Leaves - Silver (DGF 8252)

Flourless Chocolate Biscuit1. 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 Base1. Melt luker noche 40% milk chocolate2. Combine with hazelnut praline and Royaltine

Continued on next page

Mudslide EntremetContinued

Directions

Chocolate Glacage1.60 oz (44g) DGF Gelatin Leaves - Silver (DGF 8252)5.30 oz (150g) Water, Cold19.00 oz (525g) Cream28.00 oz (788g) Sugar4.30 oz (122g) Water9.30 oz (263g) Extra Red Cocoa Powder (DGF 2251)

Mudslide EntremetContinued

3. Spread into discs slightly smaller than the intended ring mold

4. Chill crispy bases until set

Irish Cream Ganache1. Melt the luker nevado white chocolate2. Warm the heavy cream3. Add the irish cream flavor paste and combine

with the chocolate until smooth4. 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 Chantilly1. Whip the cream and 6x sugar to very soft peaks2. Bloom the gelatin sheet in cold water3. Melt the gelatin and combine with vodka and

mocha flavor paste4. Temper a small amount of cream into the

gelatin and combine quickly5. Adjust the consistency with a whisk to medium

stiff peaks6. Spread into a flexi-disc mold and freeze over

night7. 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 Mousse1. 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 Glacage1. 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.