Dark Chocolate Mousse Pots
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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.


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
Cooking Time


/ Serving 4 people

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


½ cup

plain flour

(Contains Gluten;)

2 tbs

brown sugar

¼ tsp



Nutritional Values

Energy (kJ)5314 kJ
Fat90 g
of which saturates47 g
Carbohydrate98.8 g
of which sugars84.9 g
Protein16.1 g
Sodium2029 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Baking Tray
Baking Paper



• 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!