Mexican Hot Fudge Sundae
Ingredients
- 1/3 cup sweetened flaked coconut
- 1/2 cup heavy cream
- 4 ounces Mexican chocolate, roughly chopped
- 1/2 teaspoon cinnamon
- A pinch of salt
- 6 scoops chocolate ice cream, about 1 1/2 pint
- Whipped cream
- 1/4 cup sliced almonds
- 1 1.74oz bag M&M’s® Chili Nut
- 2 chocolate wafer rolls
Instructions
- Pre heat oven to 350F degrees.
- Spread the coconut on a baking sheet (sprayed with cooking spray) and toast, tossing occasionally, until brown and fragrant, about 5 minutes.
- Bring the heavy cream to a boil in a small saucepan. In a separate bowl, combine the chopped chocolate, cinnamon and salt. Then, pour the hot heavy cream and let it stand for a minute. Whisk until the chocolate is all melted and the sauce is shiny and smooth.
- Scoop the ice cream into two bowls. Top with the hot fudge, whipped cream, toasted coconut flakes, sliced almonds, M&M’s® Chili Nut and the chocolate wafer rolls.
- Serve immediately.
Notes
You can prepare the hot fudge sauce up to 2 days in advance. Just reheat in the microwave or a double boiler before serving.