Chocolate Mousse Pots
with Almond Crumb | Serves 4+
- Milk
- Gluten
- Almond
- Soy
- Gluten
- Peanuts
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Rich, decadent and super simple to make, these dark chocolate mousse pots are seriously indulgent. Leave them with enough time to set in the fridge, then top them with a super crunchy almond crumb and watch how quickly they'll become your favourite sweet treat.
Ingredients
1 packet
roasted almonds
(Contains: Almond; )
2 bottle
cream
(Contains: Milk; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
Not included in your delivery
25 g
butter
(Contains: Milk; )
¼ cup
plain flour
(Contains: Gluten; )
1 tbs
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 180°C/160°C fan-forced. Cut butter into small cubes. In a medium bowl, add the plain flour, brown sugar and the butter. Using your fingertips, rub butter into flour and sugar, until mixture resembles breadcrumbs. Transfer to a lined oven tray and spread out in a single layer. Bake until golden, 8-10 minutes.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!
While the crumb is baking, roughly chop roasted almonds. Heat a large frying pan over medium-high heat. Toast almonds, tossing until golden, 3-4 minutes. Transfer to a small bowl and set aside. In a medium heatproof bowl, add dark chocolate chips and the salt. In a medium saucepan, heat 1/2 the longlife cream over medium heat until just steaming, 2-4 minutes. Pour cream over chocolate and leave to sit for 1 minute, then gently stir until melted and combined. Set aside.
TIP: You want the cream steaming but not boiling!
In a large bowl, add remaining longlife cream and beat with electric beaters until soft peaks form and almost doubled in size, 4-5 minutes. Very gently fold whipped cream into chocolate mixture until just combined.
TIP: If you don't have electric beaters, use a metal whisk.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
Divide chocolate mixture evenly between drinking glasses or jars. Refrigerate for 1-2 hours. Add almonds to butter crumb, toss to combine, then store in an airtight container. When you are ready to serve, top chocolate mousse pots with almond crumb.
TIP: Don't worry if the mixture is a little runny, it will set in the fridge!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich and decadent, though some found it too sweet; consider using milk chocolate for a milder taste.
- Ease of prep: Quick and simple to make, with clear instructions; folding in whipped cream can be tricky for some.
- Suggestions: Let set overnight for best results; consider adding fruit or reducing portion size as it's quite rich.
- Portions: Makes more than 4 servings; many found 6-8 portions more appropriate given the richness.
- Texture: The crumb adds a delightful crunch, but some prefer the mousse smooth without it.
