Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps

Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
Photo by Pornchai Mittongtare

Ingredients

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 2 teaspoons ground cinnamon
  • 1 ½ quarts coffee ice cream
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • Fresh mint sprigs
  • ½ cup whipping cream
  • + 4 more ingredients
    • 2 ½ teaspoons instant espresso powder
    • 4 8-inch-diameter flour tortillas
    • ¼ cup water
    • ¼ cup unsalted butter

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...

View full recipe at Epicurious

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