Wednesday, January 9, 2008

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

This recipe from Bon Appetit uses store bought ice cream and just adds some extras to it.

You don't necessarily have to use coffee ice cream, but it does taste good with the crisps. And these crisps are really easy to put together and they make a great presentation.

The sauce is a lot, so if you want adjust the ingredients for it, or it makes great leftover sauce that you can use wherever you want to use chocolate sauce. I'm ok with the extra:)

Taste the sauce and see if you need extra cinnamon, I usually end up adding just a little bit more.


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 Fresh mint sprigs (optional)

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°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.

Makes 8 servings.

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