White Chocolate Mousse Pots
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White Chocolate Mousse Pots

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

Total Time1 hour 30 minutes
Cooking Time


/ Serving 4 people

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


(Contains Milk; )

1 packet

berry compote

Not included in your delivery

50 g


(Contains Milk; )

½ cup

plain flour

(Contains Gluten; )

½ tsp



Nutrition Values

Energy (kJ)6676 kJ
Fat132.1 g
of which saturates86.4 g
Carbohydrate88 g
of which sugars87.4 g
Dietary Fibre6.2 g
Protein15.6 g
Sodium194 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
Medium Pan



• 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!