02/06/2017Pastries - Desserts
Vegan Chocolate Royal
Servings
6
Ingredients
Cups
Dacquoise
- -all-purpose flour 100 (g)
- -icing sugar 100 (g)
- -baking powder 1 (tsp)
- -sunflower oil 1 (tbsp)
- -chickpea juice 150 (mL)
- -hazelnut powder 100 (g)
- -salt 1 (pinch)
Mousse
- -dark chocolate 400 (g)
- -soy cream 500 (mL)
Praline
- -almonds 40 (g)
- -hazelnut 40 (g)
- -sugar 100 (g)
- -hazelnut oil 2 (tbsp)
- -dark chocolate 50 (g)
- -cornflakes 4 (handful)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Prepare the mousse: Whip the soy cream with a mixer for 5 minutes (it's normal for it to remain quite liquid). Melt the chocolate in the microwave. Let it cool for a few minutes and then add it to the cream, mixing well. Allow it to rest in the fridge for at least 2 hours.
- Preheat the oven to 356°F.
- Prepare the dacquoise: Preheat the oven to 180°C. Whisk the aquafaba until stiff peaks form using an electric mixer. Mix the almond flour, flour, powdered sugar, salt, and baking powder. Add the whipped aquafaba, folding it in gently to form a dough. Finally, add the oil and mix again. Pour into an 18 cm diameter mold and bake for 13 minutes.
- Preheat the oven and line a baking sheet with parchment paper. Spread the mixture evenly onto the paper. Bake for 12 minutes. Remove the baking sheet and carefully cut out a large circle (the size of your dessert ring).
- Prepare the crispy praline: Toast the almonds and hazelnuts in the oven for 8 minutes at 350°F. Pour the sugar into a saucepan and caramelize it dry, without utensils (tilt the saucepan occasionally so that all the sugar turns into caramel). Add the almonds and hazelnuts and mix well off the heat. Pour onto parchment paper to cool down.
- As soon as the caramel has hardened, blend the praline in a food processor and add the hazelnut oil to obtain a creamy praline. Add the melted chocolate and slightly crushed corn flakes.
- Assembly: Place your round of dacquoise biscuit at the bottom of your dessert ring. Cover with crispy praline (about 0.5 to 1 cm in thickness). Finish by adding the chocolate mousse.
- Place in the fridge for at least 2 hours (you can also let it sit overnight). Unmold your dessert and it's ready :)
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Fruits
Pineapple in green tea broth
May 5, 2016|25 min
Ice creams
Almond - Caramel Ice Cream
Jul 26, 2022|18 min
Ice creams
Banana and Kiwi Sorbet
Nov 22, 2018|10 min
Muffins, brownies, cookies and cupcakes
Box of Christmas cookies with a single base
Dec 1, 2021|2h21
Pastries
Vegan Hazelnut Celebration Cake
Nov 27, 2018|1h07
Brioches and viennoiseries
Vegan Donuts Filled with Chocolate Spread
Mar 20, 2024|30 min
Basic recipes
Quick Vegan Chocolate Mousse, Blender Recipe
Feb 13, 2024|10 min
Pastries
Black Forest style Raspberry Yule Log
Nov 17, 2022|45 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Vegan Chocolate Royal
For: 6 serv.Difficulty: EasyPreparation: 40 minCooking: 20 min
Ingredients
Dacquoise
- -all-purpose flour 100 (g)
- -icing sugar 100 (g)
- -baking powder 1 (tsp)
- -sunflower oil 1 (tbsp)
- -chickpea juice 150 (mL)
- -hazelnut powder 100 (g)
- -salt 1 (pinch)
Mousse
- -dark chocolate 400 (g)
- -soy cream 500 (mL)
Praline
- -almonds 40 (g)
- -hazelnut 40 (g)
- -sugar 100 (g)
- -hazelnut oil 2 (tbsp)
- -dark chocolate 50 (g)
- -cornflakes 4 (handful)
Steps
Steps
- Prepare the mousse: Whip the soy cream with a mixer for 5 minutes (it's normal for it to remain quite liquid). Melt the chocolate in the microwave. Let it cool for a few minutes and then add it to the cream, mixing well. Allow it to rest in the fridge for at least 2 hours.
- Preheat the oven to 356°F.
- Prepare the dacquoise: Preheat the oven to 180°C. Whisk the aquafaba until stiff peaks form using an electric mixer. Mix the almond flour, flour, powdered sugar, salt, and baking powder. Add the whipped aquafaba, folding it in gently to form a dough. Finally, add the oil and mix again. Pour into an 18 cm diameter mold and bake for 13 minutes.
- Preheat the oven and line a baking sheet with parchment paper. Spread the mixture evenly onto the paper. Bake for 12 minutes. Remove the baking sheet and carefully cut out a large circle (the size of your dessert ring).
- Prepare the crispy praline: Toast the almonds and hazelnuts in the oven for 8 minutes at 350°F. Pour the sugar into a saucepan and caramelize it dry, without utensils (tilt the saucepan occasionally so that all the sugar turns into caramel). Add the almonds and hazelnuts and mix well off the heat. Pour onto parchment paper to cool down.
- As soon as the caramel has hardened, blend the praline in a food processor and add the hazelnut oil to obtain a creamy praline. Add the melted chocolate and slightly crushed corn flakes.
- Assembly: Place your round of dacquoise biscuit at the bottom of your dessert ring. Cover with crispy praline (about 0.5 to 1 cm in thickness). Finish by adding the chocolate mousse.
- Place in the fridge for at least 2 hours (you can also let it sit overnight). Unmold your dessert and it's ready :)