Rich, decadent and super simple to make, these orange 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 butter 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
/ Serving 2 people
/ Serving 2 people
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
dark chocolate chunks(ContainsSoyMay be presentMilk)
Preheat the 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 the butter. Using your fingertips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. Transfer to an oven tray lined with baking paper and spread into a single layer. Bake until golden, 8-10 minutes. TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.
While the crumb is baking, roughly chop roasted almonds. Zest the orange (see ingredients) to get a pinch, then juice. In a second medium bowl, add the dark chocolate chunks. In a medium saucepan, heat 1/2 the longlife cream over a medium heat until just steaming, 1-2 minutes. Pour the cream over the chocolate chunks and leave to sit for 1 minute, then gently stir to melt and combine. Add a good splash of the orange juice to the chocolate and stir to combine. Set aside. TIP: Watch the cream carefully so it doesn’t boil!
In a large bowl, add the remaining longlife cream and orange zest and whisk with electric beaters until soft peaks form and are almost doubled in size, 3-4 minutes. Very gently fold the whipped cream into the chocolate mixture until just combined. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: Chilling both the bowl and beaters/whisk before using helps get the maximum volume of cream!
Divide the chocolate mixture evenly between serving glasses. Refrigerate for 4 hours or overnight. Add the almonds to the butter crumb, toss to combine, then store in an air-tight container. Top the orange-infused dark chocolate mousse pots with the almond butter crumb. TIP: Don't worry if the mixture is a little runny, it will set in the fridge!