Gluten-free and lactose-free chocolate hazelnut domes recipe.

Prepare the cookies by mixing the flours, sugar, baking soda, and salt in a bowl. Then, incorporate the almond puree, plant-based drink, and oil. Mix until a smooth dough is formed.

Roll out the dough between 2 sheets of parchment paper. Place in the freezer for 5 minutes, then cut out 6 circles of dough using a cookie cutter.

Cook using the program for the indicated time. Setting: P6 – Individual cakes. Duration: 14 min.

While the cookies are cooling, prepare the pecan crumble, melt the chocolate in a non-stick mold according to the indicated time. Mode: P6 – Manual. Duration: 5 min. Temperature: 140°.

Then, in a bowl, mix the melted chocolate with the crushed pecans and peanut butter. Spread the topping between 2 sheets of parchment paper and place in the freezer for 10 minutes. Then make 6 discs of the topping using a cookie cutter. Set aside in the refrigerator.

Prepare the mousse by mixing the silken tofu with the hazelnut paste and sugar in a bowl until you achieve a smooth consistency. In a separate container, whip the egg whites until stiff peaks form, then gently fold them into the hazelnut mixture using a spatula.

Fill the domes three-quarters full and place a disk of topping on top, followed by a biscuit. Place the domes in the freezer for 30 minutes. Unmold the domes onto a plate and keep cool while preparing the shells.

Make the shells, melt the chocolate in the non-stick mold for the indicated time. Mode: P6 – Manual. Duration: 7 min. Temperature: 140°C.

Add the cocoa butter and smooth the chocolate. Place 1 tablespoon of chocolate in each mold, coat the inside of the mold, and replace the dome of mousse-biscuit.