Ice Cream Sundaes with Mexican Hot Chocolate and Warm Cajeta Sauce

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One of Reed Hearon's creation from La Parilla uses Mexican special chocolate, prepared cajeta (caramel sauce) topped with cajeta cream.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 2 jars (8 ounces each) cajeta (optional)
    • 1 quart vanilla ice cream or preferred flavor
    • Cajeta Cream (recipe below)
  • Sauce:
    • 1/2 pound Ibarra or Mayordomo Mexican Chocolate
    • 2 cups half-and-half

Instructions

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.

Cajeta Cream
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

Additional Notes

Mexican Hot Chocolate Sauce (recipe below)
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource