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Prep Time: 6 Minutes Cook Time: 2 Minutes |
Ready In: 8 Minutes Servings: 8 |
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Instead of using Mexican chocolate for the fudge, we developed the same flavor using more common ingredients. Here, ground cinnamon lends a subtle hint of spice, while coffee adds richness to the semisweet chocolate. To ensure a smooth sauce, stir the cornstarch-milk mixture until all lumps have dissolved before cooking it. Ingredients:
1 teaspoon cornstarch |
1/2 cup evaporated fat-free milk |
1/3 cup strong brewed coffee |
3/4 cup semisweet chocolate chips |
2 tablespoons powdered sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
4 cups vanilla light ice cream |
1/4 cup pine nuts, toasted |
Directions:
1. Place cornstarch in a small saucepan. Gradually add milk, stirring with a whisk until blended. Stir in coffee. Cook over medium-high heat 1 minute or until mixture just begins to simmer. Remove from heat; stir in chocolate chips. Cook, stirring constantly, over medium-high heat until mixture comes to a boil; cook 1 minute until mixture is smooth and slightly thickened. Remove from heat; stir in powdered sugar, cinnamon, and vanilla extract.
2. Spoon 1/2 cup ice cream into each of 8 dessert bowls. Top each serving with 2 1/2 tablespoons sauce and 1/2 tablespoon pine nuts.
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