Ingredients

1 quart strawberry , topped & washed
1/2 cup granulated sugar
1 cup heavy cream
1/2 cup sweet chocolate , grated
1 tablespoon confectioners ' sugar
1 tablespoon rum
Rhum Fraises Chantilly Au Chocolat is a French dessert that combines fresh strawberries, whipped cream, grated chocolate, and a hint of rum. This dessert is usually served in a tall glass or a parfait glass, creating a beautiful and elegant presentation. Its name translates to "rum strawberries Chantilly with chocolate," highlighting its key ingredients and flavors. Rhum Fraises Chantilly Au Chocolat is a popular dessert for special occasions, such as Valentine's Day or a romantic dinner, as it is indulgent and impressive.

Instructions

1.Blend strawberries and 1/4 cup sugar in a blender until pureed.
2.Beat the heavy cream, remaining granulated sugar, confectioner's sugar, and rum in a bowl with an electric mixer until soft peaks form.
3.Spoon 2 tablespoons of the pureed strawberry mixture into each of 4 parfait glasses.
4.Top with whipped cream and sprinkle with grated chocolate.
5.Repeat layering with the remaining pureed strawberry mixture, whipped cream, and grated chocolate, ending with whipped cream and chocolate on top.

PROS

Rhum Fraises Chantilly Au Chocolat is a decadent and rich dessert that is perfect for sweet lovers.

The combination of fresh strawberries, chocolate, whipped cream, and a hint of rum creates a delicious and sophisticated flavor.

CONS

This dessert is high in calories, sugar, and fat, and should be consumed in moderation as part of a balanced diet.

The use of heavy cream and chocolate makes this dessert heavy and rich, which may not be suitable for people with lactose intolerance or those watching their cholesterol intake.

HEALTH & BENEFITS

Although Rhum Fraises Chantilly Au Chocolat is not particularly healthy, it contains fresh strawberries, which are an excellent source of vitamin C and antioxidants.
Strawberries have been linked to improved heart health, lower blood pressure, and reduced inflammation.

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