Sweets | Mexican Hot Fudge Sundaes
Posted on March 29, 2014
The chocolate and cinnamon combination is really good.
Yield: 8 servings
3/4 cup heavy whipping cream
1/2 cup freshly brewed coffee
16 ounces semisweet chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
toasted pine nuts
fresh mint leaves
Bring heavy cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and ground cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop vanilla ice cream into bowls. Top with warm chocolate sauce, pine nuts, and mint.
(Ref. Sur La Table's "Mexican Hot Fudge Sundaes" recipe, "Ice Cream 101" class.)