Name: Dark Chocolate Mousse Pots with Almond Crumb
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 packet Slivered Almonds; 2 packet Cream; 2 packet Dark Chocolate Chips

HelloFresh

Recipes

Dark Chocolate Mousse Pots

with Almond Crumb

Get up to $175 off

Allergens:

Almond

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

2 packet

Slivered Almonds

(Contains: Almond; )

2 packet

Cream

(Contains: Milk; )

2 packet

Dark Chocolate Chips

(Contains: Milk, Soy; May be present: Brazil nut, Peanuts, Wheat, Pecan, Sesame, Gluten, Pistachio, Pine nut, Macadamia, Hazelnut, Walnut, Almond, Cashew. )

Nutrition Values

Calories1610 kcal

Energy (kJ)6740 kJ

Fat135 g

of which saturates78.8 g

Carbohydrate82 g

of which sugars74 g

Dietary Fibre4 g

Protein17.4 g

Sodium79 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. • Cut the butter into small cubes. • In a medium bowl, add the plain flour, brown sugar and butter. • Using your fingertips, rub butter into the flour and sugar until mixture resembles breadcrumbs. • Transfer to a lined oven tray and spread out, keeping some clumped together. Bake until golden, 8-10 minutes. Set aside to cool completely.

TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!

• While the crumb is baking, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside. • In a large heatproof bowl, place dark chocolate chips and the salt. • In a medium saucepan, heat half the 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 another large bowl, add remaining cream and beat with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently fold whipped cream into chocolate mixture until just combined. • Divide chocolate mixture evenly between serving glasses or jars. Refrigerate for 1-2 hours or overnight.

TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes! TIP: Don't worry if the mixture is a little runny, it will set in the fridge!

• When butter crumb has cooled, add toasted almonds and toss to combine, then store in an airtight container. • When the pots have set and you are ready to serve, top chocolate mousse pots with some almond crumb. Enjoy!