Chocolate Mousse Pots

Name: Chocolate Mousse Pots with Almond Crumb | Serves 4+
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 25 g butter; ¼ cup plain flour; 1 tbs brown sugar; 1 packet roasted almonds; 1 bottle cream; 1 packet Dark Chocolate Chips; ¼ tsp salt

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:

Milk

•Gluten

•Almond

•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 Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 tbs

brown sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

roasted almonds

(Contains: Almond; )

1 bottle

cream

(Contains: Milk; )

1 packet

Dark Chocolate Chips

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

Not included in your delivery

25 g

butter

(Contains: Milk; )

¼ cup

plain flour

(Contains: Gluten; )

¼ tsp

salt

Nutrition Values

Energy (kJ)2170 kJ

Fat39.2 g

of which saturates23.8 g

Carbohydrate34.7 g

of which sugars25.6 g

Protein5.8 g

Sodium43 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 Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Whisk

Cooking Steps

Preheat the 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 the butter. Using your fingertips, rub the butter into the flour and sugar, until the 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 the almonds. Heat a large frying pan over a medium-high heat. Toast almonds, tossing until golden, 3-4 minutes. Transfer to a small bowl and set aside. In a medium bowl, add the dark chocolate chips and the salt. In a medium saucepan, heat 1/2 the longlife cream over a medium heat and until just steaming, 2-4 minutes. Pour the cream over the 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 the remaining longlife cream and beat with electric beaters until soft peaks form and almost doubled in size, 4-5 minutes. Very gently fold the whipped cream into the 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 the chocolate mixture evenly between drinking glasses or jars. Refrigerate for 1-2 hours. Add the almonds to the butter crumb, toss to combine then store in an airtight container. When you are ready to serve, top the chocolate mousse pots with the almond crumb. TIP: Don't worry if the mixture is a little runny, it will set in the fridge!