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Coffee Ice Cream and Mexican Chocolate Sauce

Source of Recipe

Marla


List of Ingredients

Yield: 8 servings

Sauce:
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon

Tortilla crisps:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas

1 1/2 quarts coffee ice cream or make your own
Fresh mint sprigs (optional)




Recipe

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. Re-warm 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 F.

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.