White Chocolate Pots
with Almond Crumble | Serves 4+
Creamy, dreamy and decadent, round out your night with these heavenly white choc pots. Leave them with enough time to set in the fridge, then top with some nutty crumble for the crunch factor.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 bottle
cream
(Contains Milk; )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present Gluten, Peanut, Tree Nuts, Sesame. )
2 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
25 g
butter
(Contains Milk; )
¼ cup
plain flour
(Contains Gluten; )
1 tbs
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced. In a medium saucepan, heat 1/2 the longlife cream over a medium heat until just steaming, 1-2 minutes. Add the mini white chocolate chips, leave to sit for 1 minute, then stir until melted and combined. Set aside.
TIP: You want the cream steaming but not boiling!
In a large bowl, add the remaining longlife cream and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. Using a spoon, gently fold the chocolate ganache into the whipped cream until just combined. Divide evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.
TIP: If you don't have an electric mixer, use a metal whisk!
TIP: Don't worry if the mixture is a little runny, it will set in the fridge!
Cut the butter into small cubes. In a medium bowl, add the plain flour, brown sugar and butter. Using your finger tips, rub the butter into the flour and sugar, until it resembles fine breadcrumbs. Transfer to a lined oven tray and spread out slightly. Bake until golden, 8-10 minutes. In the last 3 minutes of cook time, add the flaked almonds to the tray and toast. Set aside to cool. Transfer the almond crumble to an airtight container to store overnight.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!
When you are ready to serve, top the white chocolate pots with the almond crumble.