Dark Chocolate Pots
with Almond Butter Crumb
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(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
dark chocolate chips
(Contains Milk, Soy; May be present: Tree Nuts, Gluten, Peanut, Sesame. )
Not included in your delivery
Preheat the oven to 180°C/160°C fan-forced. Cut the butter into small cubes. To a medium bowl, add the plain flour, brown sugar and butter. Using your fingertips, rub the butter into the flour and sugar, until the mixture resembles fine breadcrumbs. Tip onto a lined oven and spread into a single layer. Bake until golden, 8-10 minutes. TIP: Don't spread the crumb too far apart or it will burn quickly!
While the crumb is baking, roughly chop the roasted almonds. In a medium bowl, place the dark chocolate chunks and the salt.
In a medium saucepan, heat 1/2 the thickened cream over a medium heat and until just steaming, 1-2 minutes. Pour the cream over the chocolate, leave to sit for 1 minute, then gently stir to melt and combine. Set aside. TIP: Watch the cream carefully so it doesn’t boil!
In a large bowl, add the remaining thickened cream. Whisk with electric beaters until soft peaks form and the cream has 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 mix 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. TIP: Don't worry if the mixture is a little runny, it will set in the fridge!
Remove the dark chocolate pots from the fridge. Top with the almond butter crumb to serve.