Orange-Infused Chocolate Mousse Pots with Almond Butter Crumb
4 steps | Dessert | Serves 4+
- 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 orange 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 butter crumb and watch how quickly they'll become your favourite sweet treat.
Ingredients
2 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1
orange
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.)
4 packet
thickened cream
(Contains: Milk;)
Not included in your delivery
50 g
butter
(Contains: Milk;)
½ cup
plain flour
(Contains: Gluten, Wheat;)
2 tbs
brown sugar
Utensils
Cooking Steps
Preheat the 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 the butter into the flour and sugar, until it resembles fine breadcrumbs. Transfer to a lined oven tray and spread out into a single layer. Bake until golden, 8-10 minutes.
TIP: Be sure not to spread the crumb too far apart to prevent it from burning quickly.
While the crumb is baking, roughly chop the roasted almonds. Zest the orange to get a pinch, then juice. In a second medium bowl, add the dark chocolate chips. In a medium saucepan, heat 1/2 of the thickened cream over a medium heat until just steaming, 2-4 minutes. Pour the cream over the chocolate chips and leave to sit for 1 minute, then gently stir to melt and combine. Add a good splash of the orange juice to the chocolate and stir to combine. Set aside.
TIP: Watch the cream carefully so it doesn’t boil!
In a large bowl, add the remaining thickened cream and orange zest and whisk with electric beaters until soft peaks form and almost doubled in size, 4-5 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 mixture evenly between drinking glasses. Refrigerate for 1-2 hours. Add the almonds to the butter crumb, toss to combine then store in an airtight container. Just before serving, top the chocolate mousse pots with the almond butter crumb.
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: Many found it decadently rich, though some felt it was too sweet or bitter. The orange infusion divided opinions.
- Ease of prep: Several had trouble achieving the right texture. An electric whisk is recommended for best results.
- Suggestions: Consider using less chocolate or more cream for a lighter mousse. Simplify the crumb by using pre-crushed nuts.
- Texture: Some found it dense or heavy. Gently folding in whipped cream and not overmixing may help achieve a fluffier consistency.
- Portions: The richness means smaller servings might be preferable. Consider making six small portions instead of four.
