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Dark Chocolate Mousse Pots
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Dark Chocolate Mousse Pots

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.

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 Time1 hour 30 minutes
DifficultyEasy

Ingredients

/ Serving 4 people

2 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. )

2 packet

longlife cream

(Contains Milk;)

Not included in your delivery

50 g

butter

½ cup

plain flour

(Contains Gluten;)

2 tbs

brown sugar

½ tsp

salt

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Nutritional Values

Energy (kJ)3575 kJ
Fat70.7 g
of which saturates42.4 g
Carbohydrate44.6 g
of which sugars30.5 g
Protein9.7 g
Sodium276 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Large Non-Stick Pan
Medium Pan
Baking Paper

Instructions

1
1

• Preheat oven to 180°C/160°C fan-forced. • Cut butter into small cubes. • In a medium bowl, add the plain flour, brown sugar and butter. • Using your fingertips, rub butter into the flour and sugar until mixture resembles breadcrumbs. • Transfer to a lined oven tray and spread out, 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!

2
2

• While the crumb is baking, roughly chop roasted almonds. • Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside. • In a medium heatproof bowl, place dark chocolate chips and the salt. • In a medium saucepan, heat half the 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!

3
3

• In a large bowl, add remaining cream and beat with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. • Very gently fold whipped cream into chocolate mixture until just combined. • Divide 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!

4
4

• When butter crumb has cooled, add chopped almonds and toss to combine, then store in an airtight container. • When the pots have set and you are ready to serve, top chocolate mousse pots with some almond crumb. Enjoy!