Mexican Hot Fudge Sundae

Mexican Hot Fudge Sundae Recipe
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.

Yield:

8 servings (serving size: 1 sundae)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 2 Minutes

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

Ingredients

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

Preparation

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.

 

 

Note:

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.