Preheat oven to 350 degrees F. Prepare a mini donut pan; if you’re using silicone, place it on a sheet pan for stability.

Stir together flour, baking soda and praline powder in a small bowl, breaking up any clumps.

In a separate bowl, mix sugar, eggs, oil and vanilla until light in color. Add water, orange juice and melted chocolate and mix to combine.

Add flour mixture and mix just until incorporated. Pour into prepared pan, filling each cavity almost to the top.

Bake for 12 to 14 minutes, until donut springs back when touched. Let cool.

Dip or drizzle with melted chocolate as desired. Yields 36 mini donuts. If you need less, use remaining batter to make cupcakes.

Divide white chocolate spread in half and place in two separate bowls. Add praline powder and cocoa to one of the bowls, mixing well to combine.

In a mixer bowl with whisk attachment, whip the heavy cream until firm peaks form. Fold in half of the cream to each chocolate mixture; combine gently.

Place each mixture in a pastry bag fitted with a plain round tip.

Pipe two tablespoons of the praline mousse into the glass. Top with half a teaspoon of crunchy crumbs.

Pipe two tablespoons of white chocolate mousse on the crumbs. Sprinkle with another half teaspoon of crumbs.

Top with another two tablespoons of piped praline mousse on the crumbs.

Poke a pretty skewer through a donut and stand it on the top of the mousse cup.