White Chocolate Pots
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White Chocolate Pots

White Chocolate Pots

with Almond Crumble & Passionfruit Lemon Sauce | Serves 4

Creamy, dreamy and decadent, round out your night with these heavenly white choc pots. Leave them with enough time to set in the fridge, then top with some passionfruit sauce and nutty 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 Time6 hours 20 minutes
Cooking Time


/ Serving 4 people

2 packet


(Contains Milk; )

1 packet

white chocolate chips

(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )

1 tbs

brown sugar

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

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

Passionfruit Lemon Sauce

(Contains Egg, Milk; )

Not included in your delivery

25 g


(Contains Milk; )

¼ cup

plain flour

(Contains Gluten; )


Nutrition Values

Energy (kJ)3407 kJ
Fat69.8 g
of which saturates40.8 g
Carbohydrate37.6 g
of which sugars26.6 g
Protein10.1 g
Sodium94 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.


Medium Saucepan
Baking Tray
Baking Paper



• Preheat oven to 180°C/160°C fan-forced. • In a medium saucepan, heat half the cream over medium heat until just steaming, 1-2 minutes. • Remove from heat, add white chocolate chips 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 cream and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Using a spoon, gently fold white chocolate ganache into whipped cream until just combined. Divide evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.

TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.


• Cut the butter into small cubes. In a medium bowl, add butter, the plain flour and brown sugar. • Using your fingertips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. Transfer to a lined oven tray and spread out slightly. Bake until golden, 8-10 minutes. • In the last 5 minutes of cook time, add slivered almonds to the tray and toast. Set aside to cool. • Transfer cooled almond crumble 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!


• When white chocolate pots have set and you are ready to serve, drizzle over passionfruit lemon sauce and top with almond crumble. Enjoy!