Photo: Oxmoor House
Prep Time
6 Mins
Cook Time
2 Mins
Yield
8 servings (serving size: 1 sundae)

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.

How to Make It

Step 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.

Step 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.

Step 3

 

Step 4

 

Chef's Notes

Cornstarch is ideal for making quick sauces because it thickens liquids much faster than flour. Be sure to remove the sauce from the heat after it has thickened; if it cooks too long, the cornstarch will lose its thickening power, causing the sauce to separate and become thin.

Cooking Light Fresh Food Fast Weeknight Meals

Ratings & Reviews