Reddit mentions of BAKER DEPOT 6 Holes Silicone Mold For Chocolate, Cake, Jelly, Pudding, Handmade Soap, Round Shape, Dia: 2 1/2 inches, Set of 2, M

I was trying to make the ultimate dessert for my partner by combining all his favorite flavors for our anniversary, and this is what I came up with. You'll need to start a day before you are serving.

-Make the chocolate mousse from this recipe. A few tips for aquafaba mousse are you want a thicker aquafaba, like egg whites, so it can be helpful to start with twice as much as you get from a can and cook it down over low heat before letting it cool in the fridge. It's also helpful to make the mousse with the aquafaba at room temperature, so take it out of the fridge for an hour before you use it. To avoid a grainy mousse, adding a 2 oz of cocoa butter to your melted chocolate will help prevent the chocolate from seizing.

-Carefully spoon the mousse into 12 silicone dome molds. It should fill all 12 a little over halfway, flatten tops of mouse with spoon and freeze lain flat for at least 2 hours.

-Make the peanut butter mousse from this recipe. I ended up having to use a little extra aquafaba to get it to whip properly.

-Remove molds from freezer and add peanut butter mousse to mousse molds (that are curently half full of chocolate mousse), filling them completely and use a knife to make sure the top of the mouse (flat bottom of the domes when flipped), is completely flat. The peanut butter mousse tastes kind of bland at this stage but is good when served so don't be worried if you lick the bowl and it doesn't pack a pb punch. Return the molds to the freezer and freeze overnight.

-The next morning, preheat the oven to 350 and line a baking sheet with parchment paper.

-Make 1/2 a chia egg and set aside. Cream 1/4 cup shortening, 1/3 cup creamy peanut butter, 1/4 cup cane sugar, 2 tbs sucanat, and 1 teaspoon pure vanilla extract using a mixer, then add chia egg and a 1 tbs milk of your choice. Add a pinch salt, 1/3 cup flour, and 1/2-3/4 cup coarsely ground pretzel crumbs with a spatula or wooden spoon. Put in fridge for 10 minutes to firm.

-Take a half pint mason jar lid and cut a parchment paper circle to fit exactly inside the lid. With the parchment paper in the lid, press a heaping tbs of the dough that you just made into the lid like a mold. Press until it is even and flat. Flip lid onto the parchment covered baking sheet and press out metal circle, removing the metal ring. Remove the metal circle and parchment paper so you have a thin, perfect circle of dough. Repeat until you have 12 such circles (if you have extra dough, make extras).

-Freeze baking tray for 10-20 minutes.

-Bake for 10 minutes, then let cool to room temperature.

-Make the glaze from this recipe. While it is cooling, line a baking sheet with fresh parchment paper and put a cooling or steaming rack over the parchment paper.

-Remove domes from freezer and flip onto cookie bases you just made, laying them on rack over the parchment paper. Pour glaze over domes to coat completely. Let cool for 10 minutes then transfer to plate or tupperware with a spatula (uncovered is fine, but I put mine in a giant upside-down tupperware so they rested on the lid). Put in the fridge. I had to do this step in two batches.

-Collect extra glaze from parchment paper and store in fridge for later.

-Make these caramel dipped nuts but with peanuts. I messed up this step as my sugar didn't caramelize and think it would work better without adding the water. Store peanuts for later.

-Wait 1-12 hours

-Make caramel sauce. This is a good recipe if you caramelize the sugar.

-Make peanut butter sauce by mixing 2 tbs smooth pb, 2 tbs maple syrup, and 3 tbs nondairy milk with a whisk.

-Heat the leftover chocolate glaze over low heat, adding nondairy milk until drizzling consistency.

-For each dome, put peanut butter sauce on half a small plate, and caramel on the other half. Drizzle with chocolate glaze. Take a dome with a spatula and place on plate. Sprinkle with large grain salt and top with candied peanut!