White Chocolate Mousse Pots
with Berry Compote & Crumble Topping | Serves 4
Creamy, dreamy and decadent, round out your night with these heavenly white chocolate pots. Leave them with enough time to set in the fridge, then top with some berry compote and buttery crumble for the crunch factor.
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 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
2 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
2 bottle
cream
(Contains Milk; )
1 packet
berry compote
Not included in your delivery
50 g
butter
(Contains Milk; )
½ cup
plain flour
(Contains Gluten; )
½ tsp
salt
Nutrition Values
Utensils
Instructions
• 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 fine 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. • Transfer cooled crumble topping to an airtight container to store overnight.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!
• While the crumble is baking, place white chocolate chips and the salt in a large heatproof bowl. • 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 second 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 mixture evenly between 4 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 the white chocolate pots have set and you are ready to serve, top with some berry compote and butter crumble. Enjoy!