One plate for two: strawberries, soft whipped cream and chocolate broken into pieces, hearts facing up, ready for coffee or tea. Comptoir du Cacao’s Pink Hearts Chocolate Bar says what words sometimes fail to.
Serves 2 · 15 min
Ingredients
- 1 1/2 cups (250 g) fresh strawberries, hulled, the larger ones halved
- 1/2 cup (120 ml) cold heavy cream
- 1 tbsp powdered sugar
- 3.2 oz (90 g) Pink Hearts Chocolate Bar (Comptoir du Cacao), broken into pieces
- Coffee or tea, to serve
Method
- Hull 1 1/2 cups (250 g) fresh strawberries and halve the larger ones.
- Whip 1/2 cup (120 ml) cold heavy cream with 1 tbsp powdered sugar until soft peaks form.
- Break the Pink Hearts chocolate bar (3.2 oz / 90 g) into pieces, hearts facing up.
- Arrange the strawberries, whipped cream and chocolate pieces on a plate to share and serve with coffee or tea.
The star of this recipe: Pink Hearts 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.
