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Vanilla-Strawberry Sundae With Dark Chocolate Spread

Our collaborator Emilie Gaillet has prepared a gourmet Sunday that combines Quebec strawberries and our hazelnut and Jaguar chocolate spread. Take advantage of this beautiful summer temperatures to let yourself be tempted by this delicious recipe.


  • a box of strawberries, cut into pieces
  • a tablespoon of maple syrup
  • a teaspoon of ground vanilla
  • vanilla ice cream
  • a 220g jar of Allo Simonne hazelnut and Jaguar chocolate spread
  • ¼ cup crushed peanuts or walnuts







  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Serving: 2

  1. In a small saucepan, cover the fresh strawberries over medium heat with the maple syrup and vanilla and simmer for 8-10 minutes, stirring occasionally. Remove from the heat and mash with a fork or blend with a hand blender.
  2. Pour the strawberry sauce into a small jar, at this point you can keep it in the fridge for a few days.
  3. Line the bottom of 2 sundae cups with strawberry sauce, place a scoop of ice cream, add more strawberry sauce and place a second scoop of ice cream. Garnish with the rest of the strawberry sauce and generously add a good dose of hazelnut and Jaguar chocolate spread. Sprinkle with crushed peanuts.
  4. Enjoy without waiting.






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