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Vegan moelleux

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

  • Gluten
  • Nuts
  • Soy
  • Vegan


  • 250 flour
  • 40 cocoa
  • baking soda
  • salt
  • 80 aquafaba
  • citric acid
  • xanthan gum
  • 150 muscovado sugar
  • 30 sugar
  • 20 glucose
  • 90 water
  • 200 almond milk
  • 15 lemon juice
  • 90 rapeseed oil
  • 200 Alpro Whipping
  • 50 glucose

Preparation method

  • 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.
  • Serve immediately.

Serving suggestions

  • 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.