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 cornstarchmilk 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
How to Make It
- 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.
- Spoon 1⁄2 cup ice cream into each of 8 dessert bowls. Top each serving with 2½ tablespoons sauce and 1⁄2 tablespoon pine nuts.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 290 kcal Calories from Fat: 112.5 kcal |
|
% Daily Value*
|
| Total Fat 12.5 g 36% |
Saturated Fat 5.9 g 30% |
Trans Fat 0.0 g |
Cholesterol 27 mg 9% |
Sodium 94 mg 2% |
carbohydrates 40.2 g 31% |
Dietary Fiber 1.5 g 4% |
Protein 7.2 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |