Dark Chocolate Mousse Pots
with Almond Crumb | 4 Pots
- Milk
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Gluten
- Wheat
- Almond
- Traces of Cashew
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.
Ingredients
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
4 packet
thickened cream
(Contains: Milk;)
2 packet
dark chocolate chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
50 g
butter
(Contains: Milk;)
½ cube
plain flour
(Contains: Gluten, Wheat;)
2 tbs
brown sugar
¼ tsp
salt
Cooking Steps
• 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 the 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 medium bowl, add dark chocolate chips and the salt. • In a medium saucepan, heat 1/2 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!
TIP: Don't worry if the mixture is a little runny, it will set in the fridge!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich and indulgent, though some found it overly sweet. Using higher-quality chocolate could enhance the taste.
- Ease of prep: Several customers had trouble achieving the right texture, with some finding the mousse dense or grainy.
- Suggestions: Consider reducing the sugar for a less sweet version. Ensure proper blending for a smoother, fluffier texture.
- Portions: Very rich, allowing some to stretch the recipe to serve more people than intended.
