Mexican Sundaes
Ingredients
- 3 oz. semisweet chocolate
- 2/3 C. heavy cream
- Dash cinnamon
- 1 pint vanilla ice cream
- 2 small sliced bananas
- 1/3 C. Spanish peanuts
- Whipped cream (optional)
Directions
Place the chocolate, heavy cream, and cinnamon in a medium heavy saucepan. Cook over low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Remove from the heat and cool for 10 minutes. Distribute the ice cream and banana slices among 4 dishes. Top with the cooled sauce and sprinkle the peanuts overtop. Add whipped cream if desired.
Yield: 4 servings
Note: The chocolate-cinnamon sauce can be made in advance and just gently reheated before serving if desired.
