To make this recipe even quicker, substitute two 3.1-ounce disks of Ibarra Mexican chocolate (available in the Hispanic foods aisle of many supermarkets) for the semisweet chocolate, cinnamon and cayenne.
Serves 6
6 ounces semisweet chocolate, chopped
1 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup heavy cream
1 1/2 pints dulce de leche ice cream
6 ounces blueberries, 8 ounces strawberries, hulled and quartered, or a combination
In a medium heatproof bowl, combine the chocolate, cinnamon and cayenne. In a small saucepan over low heat, scald the cream. Pour the cream over the chocolate mixture, let it sit for 1 minute, then gently whisk until the chocolate is melted and the ingredients are combined. If not using immediately, cool, refrigerate for up to a week, then gently reheat before serving.
Divide the ice cream between 6 serving bowls. Sprinkle the berries on top. Spoon the sauce over the berries and serve.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.