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.
Prep: 90 mins
Cook: 90 mins
Servings: 4
Ingredients
4 servings
- 50 gr butter
- 0.5 cups plain flour
- 2 brown sugars
- 2 packets roasted almonds
- 2 packets dark chocolate chips
- 0.5 tsp salt
- 2 packets cream
Instructions
- • 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! - • 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! - • 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! - • 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!