Dark Chocolate Mousse Pots
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Dark Chocolate Mousse Pots

Dark Chocolate Mousse Pots

with Almond Crumb | Serves 4

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.


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

Total Time30 minutes
Cooking Time


/ Serving 2 people

1 tbs

brown sugar

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

1 packet

Slivered Almonds

(Contains Almond; )

2 packet

Dark Chocolate Chips

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

2 packet


(Contains Milk; )

Not included in your delivery

50 g


(Contains Milk; )

1 cup

plain flour

(Contains Gluten; )

2 tsp



Nutrition Values

Energy (kJ)3575 kJ
Fat70.7 g
of which saturates42.4 g
Carbohydrate44.6 g
of which sugars30.5 g
Protein9.7 g
Sodium276 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.


Baking Tray
Baking Paper
Large Frying Pan
Medium Saucepan



• 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 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 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!