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.
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
Ingredients
2 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
cream
(Contains Milk; )
Not included in your delivery
50 g
butter
(Contains Milk; )
½ cup
plain flour
(Contains Gluten; )
2 tbs
brown sugar
½ tsp
salt
Nutrition Values
Utensils
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 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!