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Mexican Sundae

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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

Details

Servings 1

Preparation

Step 1

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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