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Praline Chocolate Mousse Domes (Vegan + GF)

Chocolate Mousse Praline Domes (Vegan + GF)

Full of Plants
Incredible vegan chocolate mousse domes with a creamy layer of hazelnut and almond praline, a soft vanilla sponge cake, and a rich dark chocolate ganache glaze! These are the bomb!
4.41 from 5 votes
Prep Time 1 hr
Course Dessert
Servings 10 Domes
Calories 298 kcal


Chocolate Mousse

  • 1/2 cup aquafaba (from one 15-ounce can chickpeas)
  • 3/4 cup dark chocolate chips
  • 1/8 tsp xanthan gum or cream of tartar optional
  • optional add-ins: 1/8 tsp almond extract, 1/4 tsp vanilla extract


Vanilla Cake

Chocolate Glaze

  • 1 cup dark chocolate chips
  • 3/4 cup almond milk


Chocolate Mousse

  • 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.

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.


If you have only one silicone mold you will have leftovers. Feel free to use them to make parfaits by layering the chocolate mousse, a circle of cake, and a dollop of praline butter in small jars or ramequins.
Nutritional information is just an estimate as it's hard to calculate the amount of chocolate glaze that goes on each dome.


Serving: 1DomeCalories: 298kcalCarbohydrates: 28.2gProtein: 6.7gFat: 20.6gFiber: 2.7gSugar: 15.5g
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