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Dark Chocolate Pots

with Almond Butter Crumb

Allergens:
Gluten
Almond
Milk
Soy

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.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

roasted almonds

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

1

dark chocolate chips

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

1

thickened cream

(Contains Milk;)

Not included in your delivery

1

butter

1

plain flour

(Contains Gluten;)

1

brown sugar

1

salt

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Nutritional Values

Energy (kJ)3058 kJ
Calories0 kcal
Fat51.3 g
of which saturates27.6 g
Carbohydrate58.2 g
of which sugars45.9 g
Dietary Fibre0 g
Protein8.9 g
Cholesterol0 mg
Sodium2012 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

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!

2

While the crumb is baking, roughly chop the roasted almonds. In a medium bowl, place the dark chocolate chunks and the salt.

3

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!

4

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!

5

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!

6

Remove the dark chocolate pots from the fridge. Top with the almond butter crumb to serve.