Orange-Infused Chocolate Mousse Pots with Almond Butter Crumb
4 steps | Dessert | Serves 4+
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.
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.
Ingredients
2 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1
orange
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
butter
½ cup
plain flour
(Contains Gluten;)
2 tbs
brown sugar
Nutritional Values
Utensils
Instructions
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!