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
Ingredients
- 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
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.
