Mexican Sundae
By mccutchenest
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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