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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup water |
1 cup sugar |
1/2 cup thinly sliced fresh mint leaves |
2/3 cup unsweetened cocoa powder (preferably dutch-process) |
4 tablespoons unsalted butter, room temperature |
mint chocolate chip ice cream |
fresh mint sprigs |
Directions:
1. Stir 1 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves; bring syrup to boil. Remove from heat. Stir in mint leaves. Let stand 1 hour. Using slotted spoon, remove mint leaves from syrup. Whisk cocoa into syrup. Bring to boil. Add butter and whisk until smooth. Refrigerate sauce uncovered until cold. (Can be made 1 week ahead. Cover and keep refrigerated.)
2. Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.
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