Mexican Hot Fudge Sundae Recipes

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MEXICAN HOT FUDGE SUNDAES



Mexican Hot Fudge Sundaes image

Provided by Shari Ledwidge

Categories     Coffee     Chocolate     Dessert     Quick & Easy     Frozen Dessert     Bon Appétit     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup heavy whipping cream
1/2 cup (or more) freshly brewed strong coffee
16 ounces semisweet chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Vanilla ice cream
Toasted pine nuts

Steps:

  • Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

MEXICAN CHOCOLATE SUNDAE



Mexican Chocolate Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 sundaes

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping
2 cups sugar
2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
  • Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  • Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
  • Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

MEXICAN HOT FUDGE SUNDAE



Mexican Hot Fudge Sundae image

Provided by Katie Lee Biegel

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup heavy cream
2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 cup hot fudge, store-bought or homemade
1/2 teaspoon ancho chile powder
1/2 cup dulce de leche, store-bought or homemade
1 quart vanilla ice cream
8 frozen churros, cooked according to package instructions

Steps:

  • Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
  • Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
  • Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.

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