Updated Jul 25, 2017Chatelaine
raw, unsalted peanuts
MEXICAN CHOCOLATE FUDGE SAUCE
- TOAST peanuts in medium frying pan over medium until golden, 3 to 5 min. Add 1 tbsp butter and spices. Cook until butter is melted and spices are fragrant, about 1 min. Remove from heat and set aside to cool.
- MELT 1/4 cup butter with 1/4 cup cream in a small saucepan over medium-high. Bring to a simmer, about 3 min. Remove from heat. Stir in chocolate and 1 tsp cinnamon until melted, 1 to 2 min.
- WHISK dulce de leche with 2 tbsp cream in a medium bowl until smooth. Scoop ice cream into 8 serving bowls. Top with chocolate and caramel sauces, then sprinkle with spiced nuts.