Mexican Hot Fudge Sundae

1. 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. 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.

3. 3

   Cornstarch is ideal for making quick sauces because it thickens liquids much faster than flour. Be sure to remove the sauce from the heat after it has thickened; if it cooks too long, the cornstarch will lose its thickening power, causing the sauce to separate and become thin.

No nutritional information available.

No additional tips available.