Gluten-Free Frozen Praline Mousse Cups
Individual frozen dessert cups featuring a rich praline-chocolate mousse layered over crushed hazelnut-filled Bamba snacks. The unique base of processed Bamba creates a sweet, nutty foundation while whole pieces stand upright around the edges for visual appeal. The mousse combines non-dairy whipped topping with praline paste, eggs, and cocoa powder for a light yet indulgent texture. Perfect for entertaining or special occasions, these make-ahead desserts can be prepared in advance and frozen until serving. The combination of textures - from the crunchy Bamba base to the creamy mousse - creates an elegant dessert with Israeli snack food flair.
Ingredients
- 5 2.1-oz bags hazelnut-filled Bamba snackcrushed hazelnut cookies1:1
Similar crunchy texture
- 2 cups Kineret Non-Dairy Whipped Topping, dividedheavy cream1:1dietaryadds dairy
Contains dairy
- 4 tablespoons praline paste, dividedNutella or almond butter1:1adds dairy
Different flavor profile
- 2 eggs
- ¼ cup sugar
- 2 tablespoons Gefen Vanilla Sugar
- 1 tablespoon Gefen Cocoa Powder
Instructions
- 1
Process three bags of Bamba in food processor with S blade until fine crumbs form
- 2
Pat two tablespoons of crumbs into bottom of each of 10 clear dessert cups
- 3
Set aside remaining crumbs for garnish
- 4
Take remaining Bamba bags and wedge six pieces into crumbs in each cup, standing straight up and evenly spaced around inside perimeter
- 5
Beat half cup non-dairy whipping cream with one tablespoon praline paste in large mixing bowl
- 6
Transfer mixture to piping bag fitted with star tip
- 7
Pour remaining whipping cream into mixing bowl and beat until soft peaks form
- 8
Add eggs and sugars and continue beating until stiff
- 9
Add cocoa powder and remaining praline paste and beat on low speed until incorporated
- 10
Divide mousse among cups
- 11
Pipe large stars in center of each cup
- 12
Garnish with reserved Bamba crumbs
- 13
Freeze until few minutes before serving
Tips
Use clear dessert cups to showcase the layered appearance and standing Bamba pieces around the perimeter.
Don't worry if the mousse loses some stiffness when adding cocoa and praline paste - this is normal and won't affect the final texture.
Remove from freezer just a few minutes before serving to allow for easier eating while maintaining the frozen texture.
Good to Know
Keep frozen for up to 1 week in airtight container
Can be made up to 3 days in advance and kept frozen
Remove from freezer 2-3 minutes before serving for easier eating
Common Mistakes
Don't over-process Bamba or it will become paste instead of crumbs
Ensure Bamba pieces are firmly wedged to prevent falling over during assembly
Substitutions
Similar crunchy texture
Different flavor profile
FAQ
Can I make these without eggs?
Yes, though the mousse will be less stable. Use additional whipped topping and consider adding gelatin for structure.
What if I can't find hazelnut-filled Bamba?
Regular Bamba works fine, or substitute with crushed hazelnut cookies or amaretti for similar flavor and texture.
How long do these keep frozen?
Store covered in freezer for up to one week. The texture is best within the first few days.