Vegan Praline Mousse Dessert

Place the plant cream, glucose and sea salt together in a saucepan and bring to the boil

Pour over the dark chocolate and emulsify

Add the be better butter and mix well
Pipe into the ganache into the base of a glass

Mix the ground flax with the water and leave for 10 minutes

Cream together the brown sugar and be better butter

Add the flax mix and hazelnut praline to the sugar and mix well

Mix the flour and baking powder together
Add the flour and baking powder to the mix

Stir through the chopped chocolate callets

Roll the dough between two silicon matts to 5mm thick
Place the dough in the fridge for 1-2 hours
Bake at 180c for 12-15 minutes
Cool and cut into small cubes

Warm the nut pastes together to 35c and stir in the cocoa butter

Stir through the semi whipped cream
Pipe the mousse on top of the ganache layer in the glass

Assembly
Place cubes of hazelnut biscuit on top of the praline mousse and decorate with Mona Lisa dark chocolate blossoms