Mexican Sundae

Mexican Sundae
Mexican Sundae

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    cup whipping cream

  • 1/4

    cup hot water

  • 2 1/2

    teaspoons instant espresso powder

  • 8

    ounces bittersweet or semisweet choclate chopped

  • 1/4

    teaspoon cinnamon

  • 1/4

    cup unsalted butter room temperature

  • 2

    tablespoons sugar

  • 2

    teaspoons cinnamon

  • 4

    8 in flour tortillas

  • 1 1/2

    quarts coffee ice cream

  • mint sprigs

Directions

For sauce, whisk cream, hot water and espresso powder in heavy small saucepan to blend. Bring to simmer over Medium heat. Remove from heat, add chocolate & stir til melted and smooth. Stir in Cinnamon.(Can be made 3 days ahead. Cover & refrigerate. Rewarm sauce over low heat just til pourable before using For chips, mix butter sugar & cinnamon in small bowl to blend. Spread mixture evenly over tortillas. Cut each into 8 wedges. Place wedges on 2 baking sheets, butter side up, spacing apart.(can be made 8 hours ahead. Cover with foil, let stand at room temperature. Bake at 400 degrees uncovered til crisp, puffed and golden, about 8 minutes. Remove from oven. Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 2 tortilla crisps in each glass. Garnish with mint sprigs & serve.

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