Mexican Hot Fudge Sundae

Oxmoor House
Mexican Hot Fudge SundaeRecipe
Photo: Oxmoor House
Instead of using Mexican chocolate for the fudge, we developed the same flavor using more common ingredients. Here, ground cinnamon lends a subtle hint of spice, while coffee adds richness to the semisweet chocolate. To ensure a smooth sauce, stir the cornstarch-milk mixture until all lumps have dissolved before cooking it.
8 servings (serving size: 1 sundae)


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1 teaspoon cornstarch
1/2 cup evaporated fat-free milk
1/3 cup strong brewed coffee
3/4 cup semisweet chocolate chips
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 cups vanilla light ice cream
1/4 cup pine nuts, toasted


Prep: 6 Minutes
Cook: 2 Minutes

1. Place cornstarch in a small saucepan. Gradually add milk, stirring with a whisk until blended. Stir in coffee. Cook over medium-high heat 1 minute or until mixture just begins to simmer. Remove from heat; stir in chocolate chips. Cook, stirring constantly, over medium-high heat until mixture comes to a boil; cook 1 minute until mixture is smooth and slightly thickened. Remove from heat; stir in powdered sugar, cinnamon, and vanilla extract.

2. Spoon 1/2 cup ice cream into each of 8 dessert bowls. Top each serving with 2 1/2 tablespoons sauce and 1/2 tablespoon pine nuts.



Created date

January 2011

Nutritional Information

Calories 290
Caloriesfromfat 0.0 %
Fat 12.5 g
Satfat 5.9 g
Monofat 3.9 g
Polyfat 2 g
Protein 7.2 g
Carbohydrate 40.2 g
Fiber 1.5 g
Cholesterol 27 mg
Iron 1 mg
Sodium 94 mg
Calcium 214 mg