Usually when I think of a culture that specializes in decadently divine desserts, Mexico hardly comes to mind. I love a good authentic Mexican restaurant, but normally I'm so full of tortilla chips, dips, tacos, and more, that I rarely order dessert. However when I do run across a cinnamon-sugary, chocolatey concoction, I can't resist. Throw in some ice cream and I'm in heaven.
I was very excited when I found this recipe that includes sweet tortilla crisps as a garnish. Jazz up store bought ice cream with a chocolate sauce that can be made 3 days in advance. If you are still searching for a dazzling dessert recipe to finish off your Cinco de Mayo dinner look, no further and
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
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.