Mexican Hot Chocolate Dessert

Hot Serrano chilies add a kick of flavor to this chocolate ice cream, plantain and coconut dessert.

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Ingredients:

• 1 qt chocolate ice cream
• 2 tsp Serrano chilies, minced
• 1/4 cup flaked coconut, toasted
• 1 ripe plantain sliced thin and grilled 5 minutes
• Cocoa for dusting

Method

Mix all ingredients in medium bowl. Chill 20 minutes or more to allow flavors to develop. Serve in individual bowls and dust with cocoa.

Notes: The heat from the chilies is moderated by the chocolate giving it a peppery taste. Additional options: a dash of hot sauce for more heat or a dash of lemon juice for a citrus kick.

Number of servings: 4 - 6

Submitted By: njcook3257025
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