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.

Ingredients

• 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

Steps

• 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.

Product we use in this recipe

Hazelnut & Jaguar Chocolate - 220 g