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  • Coffee Ice Cream And Mexican Chocolate Sundaes With Crisps

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    Coffee Ice Cream And Mexican Chocolate Sundaes With Crisps
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. whipping cream
    • 1/4 c. warm water
    • 2 1/2 tsp instant espresso pwdr
    • 8 ounce bittersweet or possibly semisweet chocolate minced (don't use unsweetened)
    • 1/4 tsp grnd cinnamon
    • 1/4 c. unsalted butter - (1/2 stick) room temperature
    • 2 Tbsp. sugar
    • 2 tsp grnd cinnamon
    • 4 x flour tortillas - (8" dia)
    • 1 1/2 quart coffee ice cream Fresh mint sprigs (optional)

    Directions

    1. For Sauce: Whisk cream, 1/4 c. warm water, and espresso pwdr in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add in chocolate and stir till melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and chill. Rewarm sauce over low heat just till pourable before using.)
    2. For Tortilla Crisps: Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mix proportionately over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered-side up, spacing apart. (Can be prepared 8 hrs ahead. Cover with foil; let stand at room temperature.)
    3. Preheat oven to 400 degrees. Bake tortillas uncovered till crisp, puffed, and golden brown, about 8 min. Remove from oven.
    4. Place large scoop of ice cream in each of 8 dessert glasses. Drizzle hot chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if you like, and serve.
    5. This recipe yields 8 servings.
    6. Description: "Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce which can be made three days ahead."

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