Mexican Hot Fudge

To go along with last night's Mexican themed dinner, I doctored a recipe I found in David Lebovitz's The Sweet Life in Paris (the book for those of you who haven't read it, is a fun, if sometimes silly, read, that will make you wish you'd started saving for your trip to Paris yesterday) for hot fudge and made it Mexican. I thankfully disregarded his caution that a little goes a long way and doubled the recipe then added 1 teaspoon of pure vanilla extract and one teaspoon of ground cinnamon.

All I can say is that once we'd gone through all of the vanilla ice cream and the raspberries - I highly suggest the combination- we made quick work of any left over fudge by the spoonful, right out of the bowl. It was so good I even forced myself to lick the pot. It was quick, easy, and the perfect cap to the fish tacos and fresh corn salad we'd had for dinner.

The original recipe is here. Click on the image to make it big enough to use.