2 jars (8 ounces each) cajeta (optional)
1 quart vanilla ice cream or preferred flavor
Mexican Hot Chocolate Sauce (recipe below)
Cajeta Cream (recipe below)
1/2 pound Ibarra or Mayordomo Mexican Chocolate
2 cups half-and-half
Place jars of cajeta in a saucepan of hot water and warm over medium heat. Keep warm until needed.
When you are ready to serve dessert, scoop ice cream into cold sundae glasses or bowls. Pour a generous amount of warm chocolate and cajeta over each serving. Top with cajeta cream and serve with a long iced tea spoon.
Mexican Hot Chocolate Sauce
Heat the chopped chocolate and half-and-half in a saucepan over low heat, stirring often until the chocolate is melted. Keep warm until needed.
1/4 cup cajeta
1 cup heavy cream
In a large mixing bowl whip together cream and cajeta until mixture stands in soft peaks. Refrigerate until needed
Posted: 6/9/2009 8:06:58 PM