by partysugar 21

Usually when I think of a culture that specializes in decadently divine desserts, Mexico hardly comes to mind. I love a good authentic Mexican restaurant, but normally I'm so full of tortilla chips, dips, tacos, and more, that I rarely order dessert. However when I do run across a cinnamon-sugary, chocolatey concoction, I can't resist. Throw in some ice cream and I'm in heaven.

I was very excited when I found this recipe that includes sweet tortilla crisps as a garnish. Jazz up store bought ice cream with a chocolate sauce that can be made 3 days in advance. If you are still searching for a dazzling dessert recipe to finish off your Cinco de Mayo dinner look, no further and read more

Coffee Ice Cream & Mexican Chocolate Sundaes With Cinnamon-Sugar Tortilla Crisps
From Bon Appetit magazine

Sauce:
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
Tortilla crisps:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

1. For sauce: whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat.
2. 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.)
3. For tortilla crisps: mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas.
4. 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.)
5. Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
6. Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass.
7. Garnish with mint sprigs, if desired, and serve.

Serves 8.