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Categories:Viewed: 19 - Published at: 9 years ago
Ingredients
- 3/4 cup sweetened flaked coconut
- 2/3 cup heavy cream
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 pints dulce de leche ice cream, softened slightly
- 1/4 cup roasted unsalted peanuts
Method
- Preheat oven to 350F.
- Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.
- (Toasted coconut can be covered and stored at room temperature up to 1 day.)
- In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
- Add chocolate, cinnamon, and salt.
- Let stand 1 to 2 minutes.
- Whisk until chocolate is melted and mixture is shiny.
- (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)
- Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.
