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.
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
How to Make It
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.
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.
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.