Mexican Chocolate Sundaes With Cinnamon-sugar Tortilla Crisps

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1/2 cup whipping cream
• 1/4 cup hot water
• 2 1/2 teaspoons instant espresso powder
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, room temperature
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• inch-diameter flour tortilla
• 1 1/2 quarts coffee ice cream
• fresh mint sprig (optional)

Recipe

• 1 for sauce:.
• 2 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.
• 3 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.)
• 4 for tortilla crisps:.
• 5 mix butter, sugar, and cinnamon in small bowl to blend. spread butter mixture evenly over tortillas. cut each tortilla into 8 wedges.
• 6 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.)
• 7 preheat oven to 400°f bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. remove from oven.
• 8 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.