Indulge in a Scrumptious Mexican Chocolate Sundae Recipe
Are you a coffee lover who also enjoys a little bit of spice in your desserts? If so, this Mexican Chocolate Sundae with Coffee Ice Cream recipe is the perfect sweet and spicy treat for you.
This recipe combines the rich and bold flavors of Mexican chocolate with the smooth and creamy taste of coffee ice cream. The addition of a small amount of instant espresso powder to the chocolate sauce adds a delightful touch of bitterness that perfectly complements the sweetness of the ice cream.
But that’s not all – this dish gets even more exciting with its homemade flour tortilla crisps dusted with ground cinnamon and sugar for a satisfying crunchy texture.
With this recipe, you can enjoy a dessert that is both indulgent and unique. It’s perfect for impressing dinner guests or treating yourself to something special. So let’s grab our aprons and get ready to make some amazing Mexican Chocolate Sundaes with Coffee Ice Cream!
Why You’ll Love This Recipe
Stop settling for boring dessert recipes and treat yourself to the decadent indulgence of this Mexican Chocolate Sundae with Coffee Ice Cream Recipe! There are plenty of reasons why you’re going to love this recipe. First of all, it’s perfect for satisfying that sweet and savory craving that hits every now and then.
The combination of rich chocolate, bold coffee, and a hint of cinnamon creates a flavor explosion that you won’t be able to resist. Not to mention, the recipe uses high-quality ingredients like authentic Mexican chocolate and freshly-made coffee ice cream. You’ll be transported straight to the streets of Mexico City with each bite.
And let’s not forget about the presentation. This dessert is not only delicious but also visually stunning. With its layers of ice cream, chocolate sauce, and tortilla crisps, this sundae is sure to impress your friends and family.
Lastly, this recipe is extremely versatile, making it perfect for any occasion. Whether you’re looking for a fancy dinner party dessert or a sweet treat to enjoy on your own, this Mexican Chocolate Sundae with Coffee Ice Cream Recipe will hit the spot every time.
In conclusion, if you love bold flavors and impressive desserts, then this recipe is a must-try. Don’t settle for boring and try something new with this Mexican Chocolate Sundae with Coffee Ice Cream Recipe!
Ingredient List
- Mexican Chocolate: Mexican chocolate is what sets this dessert apart. It has a distinct flavor profile, and is usually sweeter than traditional chocolate. You will need about a 2-ounce tablet of Mexican chocolate for this recipe.
- Coffee Ice Cream: You will need a few scoops of coffee ice cream for this recipe. The rich, creamy flavor of coffee pairs perfectly with the spicy Mexican chocolate sauce.
- Tortilla Crisps: Flour tortillas are cut into strips, coated in butter and cinnamon sugar, and baked until crispy. These toppings add a delightful crunch to the sundae.
- Mexican Chocolate Sauce: A spicy Mexican chocolate sauce is drizzled over the ice cream and toppings. To make the sauce, you will need Mexican chocolate, cocoa powder, heavy cream, and whole milk.
- Hot Fudge Sauce: Hot fudge sauce is added to the sundae to enhance its richness. You can either use store-bought fudge sauce or make your own using cocoa powder, sugar, heavy cream, and unsalted butter.
- Whipped Cream: A dollop of whipped cream on top of your sundae takes it to the next level. Use well-chilled heavy cream and whisk until soft peaks form.
- Mint Sprig: A mint sprig adds an element of freshness to offset the richness of the desserts.
- Instant Espresso Powder: Espresso powder is combined with hot water to create an espresso-like concentrate that gives this recipe its bold coffee flavor.
Note: Quantity depends on serving size
The Recipe How-To
Step 1: Making the Mexican Chocolate Sauce
To start off, in a small saucepan, combine 1 cup of mexican chocolate with 1/2 cup of heavy cream and 3/4 cup of whole milk. Heat this mixture over medium heat until the chocolate completely melts and the sauce becomes smooth. Remove from heat and add a pinch of salt to taste.
Step 2: Making the Coffee Ice Cream
In another saucepan, mix together 2 cups of well chilled heavy cream and 1 cup of whole milk. Heat the mixture over medium heat. Meanwhile, in a small bowl dissolve 1 tablespoon of instant espresso powder in 1/4 cup of hot water. Add the espresso mixture to the warmed cream along with a large scoop of coffee ice cream.
Remove from heat and blend everything together. Bring the mixture to simmer on medium heat again.
Step 3: Making the Flour Tortilla Crisps
For the tortilla crisps, take 2-3 large tortillas and fry them in hot unsalted butter oil, or bake them in the oven, until crispy. Once done, sprinkle some ground cinnamon and sugar over them.
Step 4: Assembling Your Mexican Chocolate Sundae
Take a large scoop of coffee ice cream and place it in a bowl. Add some whipped cream on top, then drizzle on some Mexican chocolate sauce using a spoon. Repeat this step twice more. Crush up some bits of flour tortilla crisps and sprinkle them over each layer as you go. Finally, top it up with whipped cream and garnish with chocolate crunch and a mint sprig.
Enjoy your delicious homemade Mexican Chocolate Sundae with Coffee Ice Cream!
Substitutions and Variations
Alright, so you’ve got the base recipe for a delicious Mexican Chocolate Sundae with Coffee Ice Cream in your hands. But what if you want to switch things up a bit? As someone who loves experimenting with flavors and ingredients, I’m happy to give you some substitutions and variations that can elevate this recipe even further.
– Ice Cream: Maybe you’re not a huge fan of coffee ice cream or you simply don’t have it on hand. Not to worry, my friend! You can swap it out for vanilla ice cream or even a scoop of mint chocolate chip. If you’re feeling ambitious, try making your own ice cream from scratch, using Mexican vanilla extract for an authentic twist.
– Tortilla Crisps: While the tortilla crisps add a nice crunch to the sundae, you can easily substitute them with other kinds of crunchy treats. Crushed cookies, pretzels or even chocolate bark can work great as a topping.
– Sauce: The Mexican chocolate sauce is what gives this sundae its rich flavor, but if you find it too spicy, you can adjust the amount of ground cinnamon or chili powder accordingly. You could also experiment with different types of syrups or sauces to drizzle over the sundae – caramel, hot fudge or raspberry sauce are all great options.
– Toppings: Don’t be afraid to get creative with your toppings! A sprig of fresh mint adds a touch of color and freshness to the dessert. Instead of whipped cream, try topping the sundae with whipped coffee foam for an extra caffeine hit. And if you’re feeling adventurous, add some chunks of brownie to your sundae for an even more indulgent treat.
Remember that cooking is all about experimentation and personal taste. At the end of the day, feel free to make substitutions and variations that suit your palate and dietary preferences. This recipe is just a starting point – let your creativity run wild and enjoy the process of making a unique and delicious dessert.
Serving and Pairing
Now that you’ve mastered this delectable Mexican Chocolate Sundae with Coffee Ice Cream recipe, let’s talk about how to serve and pair it. First off, presentation is key when it comes to dessert. You want to make sure that the ice cream is evenly scooped and the drizzle of chocolate sauce or hot fudge is beautifully cascading over the dessert. Plus, adding a sprig of mint or a dusting of finely grated chocolate can elevate the look of the dish, impressing your guests before they even take a bite.
When it comes to pairing the Mexican Chocolate Sundae with Coffee Ice Cream, you could choose to forego an additional beverage due to its bold and complex flavors. However, if you’re looking for a complimenting drink to enhance the already decadent flavors in this dessert, consider some coffee or espresso. The best coffee pairing would be with a full-bodied roast. The bitter-sweetness of the coffee will offset the richness of the dessert while also complementing its earthy flavors.
If coffee isn’t your thing, you could try serving this dessert with a glass of milk or hot chocolate. Alternatively, serve it with some whipped cream or vanilla custard for added sweetness and contrasting creaminess.
This recipe’s versatility extends beyond just pairing it with drinks; try serving it with some flour tortilla crisps on top for added crunch and texture. Or swap out the coffee ice cream for another favorite flavor like vanilla or caramel. Finally, because this sundae has layers upon layers of deliciousness, feel free to halve or quarter the recipes based on your preferences–it’s perfect as a personal indulgence or shared among friends as a tasty post-dinner treat. Don’t forget to share these fantastic dessert recipes with anyone who would love it!
Make-Ahead, Storing and Reheating
The Mexican Chocolate Sundae with Coffee Ice Cream Recipe is perfect for making ahead and storing in the freezer for future enjoyment. You can prepare the sundae recipe, including the coffee ice cream and Mexican chocolate sauce, up to a week in advance. Simply store them in separate airtight containers and freeze until ready to use.
When it’s time to serve, take the ice cream out of the freezer 15-20 minutes before using to allow it to soften slightly. Meanwhile, microwave the Mexican chocolate sauce for about 30 seconds, stirring occasionally until it reaches your desired consistency. Reheat the tortilla crisps in the oven or microwave.
If you have any leftover dessert, store it covered in the freezer for up to three days. When reheating, do so gradually with a low heat setting to prevent melting and preserve the original texture.
Pro tip: Don’t add any garnishes like mint sprig or whipped cream until right before serving to avoid any sogginess or melting. Enjoy this delicious dessert with family and friends on a hot afternoon or after a hearty meal.
Tips for Perfect Results
Now that you have learned how to make this delicious Mexican Chocolate Sundae with Coffee Ice Cream, it’s time to ensure the best results possible. Here are some helpful tips to make sure your dessert comes out perfectly every single time:
1. Chill your equipment: Before making the chocolate sauce, ice cream, or whipped cream for the sundae, make sure to chill all your equipment in advance, including bowls, mixing beaters, and measuring cups.
2. Room temperature ingredients: Be sure to bring any ingredients that need to be at room temperature, like eggs and butter, out of the fridge an hour before using them. This will allow them to mix better with other ingredients and create a more even consistency.
3. Use high-quality Mexican chocolate and coffee ice cream: The better quality ingredients you use in your sundae, the more delicious it will taste. Don’t skimp on the Mexican chocolate for your sauce or choose a low-quality coffee ice cream.
4. Keep an eye on the chocolate sauce: Heat the chocolate sauce over medium heat but avoid letting it boil over. Keep stirring it until it’s smooth and velvety.
5. Use freshly brewed espresso or strong coffee: For the best results for your coffee ice cream or as a topping for your sundae, brew fresh espresso or strong coffee rather than instant.
6. Whip the heavy cream just until stiff peaks form: Over-whipped cream can quickly turn into butter! When whipping the cream, be careful not to overdo it – stop as soon as stiff peaks form.
By following these six tips, you’ll create a decadent Mexican Chocolate Sundae with Coffee Ice Cream that’s guaranteed to impress anyone who tries it! Happy cooking!
Bottom Line
With its decadent flavors and bold ingredients, the Mexican Chocolate Sundae with Coffee Ice Cream recipe is a true delight for anyone looking for something sweet and indulgent. Whether you’re seeking a showstopping dessert for a special occasion, or just need a treat to lift your spirits after a long day, this recipe is sure to satisfy.
Not only is it easy to make and customizable to your taste preferences, but it also brings together classic dessert flavors in unexpected and exciting ways. The coffee ice cream adds depth and richness to the Mexican chocolate sauce, while the tortilla crisps provide a satisfying crunch.
So why not give this recipe a try? You’ll be amazed at how easy it is to create an impressive dessert that will leave your guests raving. And if you’re feeling adventurous, try experimenting with different variations and substitutions to create your own signature version of the Mexican Chocolate Sundae with Coffee Ice Cream. Trust me, you won’t be disappointed!
Mexican Chocolate Sundae With Coffee Ice Cream Recipe
Ingredients
- 1/2 cup whipping cream
- 1/4 cup hot water
- 2 1/2 teaspoons instant espresso powder
- 8 ounces semisweet chocolate, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 4 (8 inch) flour tortillas
- 1 1/2 quarts coffee ice cream
- fresh mint sprig (optional)
Instructions
- For sauce:
- Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
- For tortilla crisps:
- Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
- Preheat oven to 400°F Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
- Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.