Mexican Hot Fudge Sundae

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

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 0.0%
  • Fat: 12.5g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2g
  • Protein: 7.2g
  • Carbohydrate: 40.2g
  • Fiber: 1.5g
  • Cholesterol: 27mg
  • Iron: 1mg
  • Sodium: 94mg
  • Calcium: 214mg

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. 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. 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.
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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.

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