{"id":7098,"date":"2021-07-21T19:20:54","date_gmt":"2021-07-21T22:20:54","guid":{"rendered":"https:\/\/holavegan.com\/?p=7098"},"modified":"2026-04-12T18:18:38","modified_gmt":"2026-04-12T21:18:38","slug":"alfajores-de-mousse","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/alfajores-de-mousse\/","title":{"rendered":"Alfajores de mousse"},"content":{"rendered":"
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Ten\u00eda muchas ganas de hacer un alfajor con mousse de chocolate, pues aqu\u00ed en el blog no ten\u00edamos ninguna receta.<\/p>\n\n\n\n

Para ser un poco m\u00e1s original lo primero que hice fue reemplazar la cl\u00e1sica ganache (que es lo que verdaderamente llevan dentro estos cl\u00e1sicos alfajores) por mousse de aquafaba.<\/p>\n\n\n\n

El resultado no estuvo mal, hice esta receta<\/a> y le agregu\u00e9 goma xantica para que tuviera mayor consistencia, igual tuve que usar algo m\u00e1s para darle densidad, y se me ocurri\u00f3 ponerle nueces procesadas. Rico, y nutritivo qued\u00f3 el relleno.<\/p>\n\n\n\n

Ahora era el turno de las tapas. Transform\u00e9 la cl\u00e1sica receta de alfajor, pero despu\u00e9s de hacerla me acord\u00e9 de lo que dice siempre Loli “El alfajor de mousse es m\u00e1s rico con tapa dura” PUCHA!<\/p>\n\n\n\n

\u00a1Hab\u00eda olvidado la regla! Y aunque en la cocina muchas veces  no hay que seguir ninguna, esa vez estaba lejos del resultado que quer\u00eda lograr. Pues, cuando rellen\u00e9 las tapas y luego cubr\u00ed con chocolate obtuve algo as\u00ed como una “mini torta alfajor” jajajaja<\/p>\n\n\n\n

Entooooooooonces LOS VOLV\u00cd A HACER!<\/p>\n\n\n\n

Esta vez en lugar de az\u00facar impalpable para las tapas us\u00e9 org\u00e1nico y le agregu\u00e9 un poco m\u00e1s de aceite de coco, para que quedaran bien crocantes.<\/p>\n\n\n\n

Y para el relleno reemplac\u00e9 los ingredientes de  la cl\u00e1sica ganache de chocolate. En lugar de crema us\u00e9 leche de coco y aceite de coco, pero adivinen qu\u00e9? Le di un peque\u00f1o aporte nutritivo para lograr que fuera m\u00e1s consistente. Le puse porotos aduki! As\u00ed que qued\u00e9 chocha porque el resultado fue \u00d3PTIMO!!!<\/p>\n\n\n\n

En cuanto a la cobertura es la misma del alfajor de chocolate de esta receta<\/a>, si no tienen manteca de cacao pueden usar leche de coco en polvo, pero OJELI no todas son aptas! Tambi\u00e9n pueden ba\u00f1arlo solo con choco amargo agregando una cucharadita de aceite de coco!<\/p>\n\n\n\n

Espero que se animen y luego me cuentan!<\/p>\n\n\n

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ALFAJORES DE MOUSSE DE CHOCOLATE<\/h2>\n
Con tapa dura!<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>9<\/span> alfajores<\/span><\/span><\/div>\n
Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Para las tapas<\/h4>
  • 150<\/span> G day <\/span> harina de trigo<\/span><\/li>
  • 1<\/span> cucharadita de <\/span> polvo para hornear<\/span><\/li>
  • 2<\/span> tablespoons of<\/span> cacao amargo en polvo <\/span><\/li>
  • 50<\/span> G day <\/span> az\u00facar org\u00e1nico<\/span><\/li>
  • 100<\/span> G day <\/span> aceite de coco a temperatura ambiente<\/span><\/li>
  • 1<\/span> cucharada de <\/span> semillas de ch\u00eda molidas y activadas<\/span> chilinaza<\/span><\/li><\/ul><\/div>

    Para la mousse<\/h4>
    • 150<\/span> G day<\/span> chocolate amargo de taza<\/span><\/li>
    • 100<\/span> ml de<\/span> leche de coco<\/span><\/li>
    • 1<\/span> cucharada de<\/span> aceite de coco<\/span><\/li>
    • 2<\/span> tablespoons of<\/span> pur\u00e9 de porotos aduki<\/span> opcional<\/span><\/li><\/ul><\/div>

      Para la cobertura<\/h4>
      • 200<\/span> G day <\/span> chocolate amargo<\/span><\/li>
      • 50<\/span> G day<\/span> manteca de cacao<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>

        Para las tapas<\/h4>
        • Tamizar los polvos.<\/span><\/div><\/li>
        • Por otro lado mezclar el aceite de coco, la chilinaza y el az\u00facar.<\/span><\/div><\/li>
        • Integrar ambas preparaciones y formar una masa.<\/span><\/div><\/li>
        • Enfriar en heladera por algunos minutos.<\/span><\/div><\/li>
        • Espolvorear harina sobre la mesada limpia y estirar la masa, con un espesor de 2 mm aproximadamente y cortar del tama\u00f1o deseado. Yo us\u00e9 una taza de caf\u00e9 de 6 cm de di\u00e1metro.<\/span><\/div><\/li>
        • Llevar a horno precalentado, 180\u00b0 durante 15 minutos aproximadamente.<\/span>
          <\/div>Reservar.<\/span><\/div><\/li><\/ul><\/div>

          Para la mousse<\/h4>
          • Calentar la leche de coco en un recipiente.<\/span><\/div><\/li>
          • Cuando rompe hervor, agregar la cucharada de aceite de coco y el chocolate.<\/span><\/div><\/li>
          • Revolver hasta que el chocolate se derrita y apagar el fuego.<\/span><\/div><\/li>
          • Agregar el pur\u00e9 de porotos e integrar bien.<\/span><\/div><\/li>
          • Enfr\u00edar la preparaci\u00f3n en ba\u00f1o Mar\u00eda invertido y luego refrigerar durante 2 horas.<\/span><\/div><\/li>
          • Rellenar las tapas con la mousse y llevar los alfajores a la heladera mientras se prepara la cobertura.<\/span><\/div><\/li><\/ul><\/div>

            Para la cobertura<\/h4>
            • Derretir los ingredientes a ba\u00f1o Mar\u00eda.<\/span><\/div><\/li>
            • Ba\u00f1ar los alfajores y colocarlos sobre rejilla o placa de silicona para enfr\u00edar y secar.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n <\/div>\n \n \n \n
              \n \n \n \n
              <\/g><\/svg><\/span> Plato: <\/span>Sweets and desserts<\/span><\/div>
              <\/g><\/svg><\/span> Cocina: <\/span>Argentina<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

              Ten\u00eda muchas ganas de hacer un alfajor con mousse de chocolate, pues aqu\u00ed en el blog no ten\u00edamos ninguna receta. Para ser un poco m\u00e1s original lo primero que hice fue reemplazar la cl\u00e1sica ganache (que es lo que verdaderamente llevan dentro estos cl\u00e1sicos alfajores) por mousse de aquafaba. El resultado no estuvo mal, hice …<\/p>","protected":false},"author":7,"featured_media":14932,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":1,"loftocean-view-count":1158,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5409,315],"tags":[],"class_list":["post-7098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dulces-y-postres","category-recetas"],"yoast_head":"\nAlfajores de mousse - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alfajores de mousse - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Ten\u00eda muchas ganas de hacer un alfajor con mousse de chocolate, pues aqu\u00ed en el blog no ten\u00edamos ninguna receta. 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Para ser un poco m\u00e1s original lo primero que hice fue reemplazar la cl\u00e1sica ganache (que es lo que verdaderamente llevan dentro estos cl\u00e1sicos alfajores) por mousse de aquafaba. 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