Coffee Ice Cream And Mexican Chocolate Sundaes With Crisps

Recipe Ingredients

		Sauce
1/2 cup	118ml	Whipping cream
1/4 cup	59ml	Hot water
2 1/2 teaspoons	12ml	Instant espresso powder
8 oz	227g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
1/4 teaspoon	1.3ml	Ground cinnamon
		Tortilla Crisps
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - room temperature
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Ground cinnamon
4		Flour tortillas - (8" dia)
		Assembly
1 1/2		Coffee ice cream
		Fresh mint sprigs - (optional)

Recipe Instructions

For Sauce: Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)

For Tortilla Crisps: Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered-side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)

Preheat oven to 400 degrees. Bake tortillas uncovered until 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 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

This recipe yields 8 servings.

Description:

"Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead."

Source:
Bon Appetit, December 2002

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