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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
2 packet
dark chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
4 packet
thickened cream
(Contains Milk;)
Not included in your delivery
50 g
butter
½ cup
plain flour
(Contains Gluten;)
2 tbs
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• 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 flour and sugar, until mixture resembles breadcrumbs. • Transfer to a lined oven tray and spread out in a single layer, 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, roughly chop roasted almonds. • In a second medium bowl, add dark chocolate chips and the salt. • In a medium saucepan, heat half of the thickened 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 thickened cream and beat with electric beaters until soft peaks form and almost doubled in size, 4-5 minutes. • Very gently fold whipped cream into chocolate mixture until just combined. • Divide the 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 the butter crumb has cooled, add chopped almonds and toss to combine. Store in an airtight container. • When the pots have set and you are ready to serve, top the chocolate mousse pots with some almond crumb. Enjoy!