Melt the chocolate chips over a double boiler. Once fully melted, remove from heat and let cool about 5 minutes.

If you haven't already, drain the chickpeas from the can and reserve the juice (aquafaba). Place the aquafaba into a large mixing bowl. Add the xanthan gum and optional add-ins: almond and vanilla extract. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aqufaba losing its shape.

Pour the melted chocolate on the whipped aquafaba. Using a spatula, carefully fold the melted chocolate into the aquafaba until fully combined. Do not overmix, stop as soon as it's combined and no white parts remain.

Fill the cavities of two half circles silicone molds 3/4 full, you will fill about 10 cavities (see notes if you have only one mold). Use the back of a spoon to slightly flatten the top. Transfer to the freezer and freeze until hard, at least 2 hours. You will have chocolate mousse batter left, just transfer it to ramequins and place in the refrigerator. Dessert bonus. In the meantime, prepare the vanilla cake.

Preheat oven to 350°F (175°C). Line a 10-inch cake pan (or springform pan) with parchment paper. As an alternative, you can simply line a baking sheet with parchment paper.

In a mixing bowl, mix together the almond flour, tapioca starch, brown rice flour, coconut sugar, baking soda and baking powder.

Add the almond milk, melted coconut oil, maple syrup, flax egg, and vanilla extract. Mix until well combined.

Transfer the batter to the cake pan. If you are using a baking sheet, pour it in the middle and slightly flatten to make a round of about 10-inch.

Bake for 20 minutes and let cool completely. Cut cake discs the same size of the domes and set aside.

Remove the silicon mold from the freezer, don't remove the domes from the mold yet.

Dollop about 1 to 1 and 1/2 tablespoon of praline butter on top of the frozen chocolate mousse. Top with a disc of vanilla cake and press down slightly. Repeat with the remaining discs. Place in the freezer for another 2 hours.

After two hours, prepare the chocolate ganache glaze: Place the chocolate chips in a small bowl and set aside. Heat the almond milk in a saucepan over medium heat. Once very hot (just before boiling), remove from heat and pour over the chocolate chips. Let sit 1-2 minutes and whisk until fully combined.

Remove the mold from the freezer and unmold the frozen domes. Place them on a grid or rimmed baking sheet.

Pour the chocolate glaze over the domes to coat them completely. Top with chopped nuts, or dark chocolate shavings. Wait 5 minutes and carefully transfer the domes to serving plates. Refrigerate at least 2 hours before serving.

Chocolate mousse domes will keep for up to 3 days in the refrigerator or up to 2 months in the freezer. Thaw overnight in the refrigerator.