Dark Chocolate Mousse Pots

Name: Dark Chocolate Mousse Pots with Almond Crumb | Serves 4
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 packet Slivered Almonds; 2 packet Cream; 2 packet Dark Chocolate Chips; tbs brown sugar; cup plain flour; tsp salt; g butter

with Almond Crumb | Serves 4

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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.

Allergens:

Almond

•Milk

•Soy

•Gluten

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 amount

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. )

Not included in your delivery

tbs

brown sugar

cup

plain flour

(Contains: Gluten; May be present: Wheat. )

tsp

salt

butter

(Contains: Milk; )

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.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

•Medium Saucepan

•Baking Paper

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 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 a 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 chopped 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!