Dark Chocolate Mousse Pots with Almond Crumb | Serves 4

Ingredients

Instructions

1. • 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!
2. • 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!
3. • 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!
4. • 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!