Mexican Chocolate Sundaes

Adapted from a Bon Appetit Magazine recipe. SO easy and the sauce lasts forever in the fridge!

INGREDIENTS

  • 1-1/2 quarts ice cream (coffee and/or vanilla)

  • Fresh mint sprigs (optional)

Sauce:

  • 1/2 cup whipping cream

  • 1/4 cup hot water

  • 1-1/2 teaspoons instant espresso powder (more or less to taste)

  • 8 ounces semisweet chocolate chips

  • 1/4 teaspoon ground cinnamon

Tortilla Crisps (Optional):

  • 1/4 cup (1/2 stick) unsalted butter, room temperature

  • 2 tablespoons sugar

  • 2 teaspoons ground cinnamon

  • 4 8-inch-diameter flour tortillas

PROCEDURE

  1. Preheat oven to 400°F.

  2. Make sauce: Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon.

  3. If desired, make tortilla crisps: Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)

  4. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes.

  5. To serve: Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

RecipesSusan JohnsonComment