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Identical to a moelleux with animal products. By creating a core of a chocolate ganache, you are guaranteed a liquid core as the end result and less dependent on your timing in the oven.
Recipe for 25-30 pieces.
Allergens & dietary requirements
250 g flour
40 g cocoa
5 g baking soda
3 g salt
80 g aquafaba
2 g citric acid
1 g xanthan gum
150 g muscovado sugar
30 g sugar
20 g glucose
90 g water
200 g almond milk
15 g lemon juice
90 g rapeseed oil
200 g Alpro Whipping
50 g glucose
Mix flour, baking soda, cocoa, and salt in a large bowl.
Grease the mixing bowl and wire whisk of a planetary mixer with lemon juice.
Add the aquafaba and citric acid to the mixing bowl of the food mixer.
Beat with the wire whisk to soft peaks and then turn off the food mixer.
Boil the palm sugar, sugar, 20g of glucose, and water until it reaches 121°C.
Start whisking again at full speed when the syrup reaches 115°C.
Pour the sugar syrup in a thin stream into the egg whites while the food mixer runs on low speed.
Continue beating at medium-high speed until the foam cools to room temperature.
Meanwhile, melt the 140g chocolate using a bain-marie.
In another bowl, combine the almond milk, lemon juice, and rapeseed oil. Mix thoroughly with a whisk.
Pour the 140g melted chocolate into this mixture and stir with a whisk until smooth.
Fold the flour mixture into the Italian foam.
Then, add the almond milk mixture and stir with a spatula until a lump-free batter forms. Mix briskly, for no more than 30 seconds.
Transfer the batter to a piping bag and chill.
In a separate pot, bring the Alpro Whipping to a boil with the 50g glucose and pour it over the 250g chocolate.
Allow the ganache to set, then pipe it into moulds that are 4 cm in diameter and about 3 cm high.
Freeze the moulds overnight.
Line baking rings (7 cm in diameter) with baking paper and place them on a baking sheet.
Spray the rings with baking spray.
Pipe a layer, about 1 cm thick, of the batter into each ring.
Place a piece of frozen chocolate ganache on top of the batter layer.
Continue to pipe the rest of the batter into the rings, ensuring it's also 1 cm thick on top of the ganache.
Refrigerate the rings, they are now ready for service.
Bake the moulleux for 8 minutes at 180°C.
Allow them to rest for at least 1 minute after baking.
Use a palette knife to lift the rings from the baking sheet and transfer them to serving plates. Remove the rings and baking paper.
Delicious in a dish with components of vanilla, cherry and almond.
Combines well with components of pistachio, caramel and pomegranate.
Pairs perfectly with components of peanut, banana and marshmallow.
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