MEXICAN CHOCOLATE SUNDAES WITH
CINNAMON-SUGAR TORTILLA CRISPS
Purchased chocolate ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead.
1/2 cup whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¼ teaspoon ground cinnamon
¼ cup (1/2 stick) unsalted butter,
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1½ quarts chocolate ice cream
Fresh mint sprigs
FOR SAUCE: Bring cream 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 degrees, 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.