Nothing here is tidy, and that is the charm: crushed meringue, soft cream and sugared strawberries tumble together in the glass, shot through with shards of dark chocolate. Comptoir du Cacao’s Strawberry Dark Chocolate Bar, studded with dried strawberry, brings the bittersweet contrast.
Serves 4 · 15 min
Ingredients
- 2 cups (300 g) fresh strawberries, hulled and quartered
- 1 tbsp sugar
- 1 cup (240 ml) cold heavy cream
- 3.2 oz (90 g) Strawberry Dark Chocolate Bar (Comptoir du Cacao), coarsely chopped
- 4 store-bought meringues, crumbled
Method
- Hull and quarter 2 cups (300 g) fresh strawberries and toss them with 1 tbsp sugar.
- Whip 1 cup (240 ml) cold heavy cream until soft peaks form.
- Coarsely chop the Strawberry dark chocolate bar (3.2 oz / 90 g) and crumble 4 store-bought meringues.
- Gently fold the strawberries, meringue and most of the chocolate into the cream.
- Spoon into 4 glasses, top with the remaining chocolate and serve right away.
The star of this recipe: Strawberry Dark Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
