Chocolate Sinclair's Recipe

Prep and shape tortillas

Preheat the oven to 350°F (175°C). Brush both sides of each flour tortilla lightly with melted butter. If using the sugar–cinnamon option, mix the granulated sugar and ground cinnamon together and sprinkle a little on each buttered side.

To create a shell shape: drape each buttered tortilla over an inverted oven-safe bowl or wire rack so it forms a shallow cup, or press into the cups of an upside-down muffin pan to make a bowl shape. Bake in the preheated oven for 8–12 minutes, until the tortillas are golden and slightly crisp. Remove and let cool completely on a rack so they crisp further (about 10 minutes).

While the tortillas bake, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Transfer to a small bowl to cool so they don’t continue cooking in the hot pan.

Warm the hot fudge: place the hot fudge sauce in a microwave-safe bowl and heat in 15–20 second intervals, stirring between, until pourable but not boiling (about 30–45 seconds depending on amount). Alternatively, warm gently in a small saucepan over low heat, stirring.

Scoop 1 scoop of ice cream into each prepared tortilla shell. If serving more than one scoop per shell (for larger portions), add up to two scoops and slightly mound.

Drizzle 2–3 tablespoons (about 30–45 ml) of warm hot fudge over the ice cream in each shell. Sprinkle a generous tablespoon or two of toasted sliced almonds over the fudge.

Top each sundae with a dollop of whipped cream (about 2–3 tablespoons). Finish with a light dusting of chocolate shavings or cocoa powder if desired.

Serve immediately so the shell remains crisp and the ice cream doesn't melt. Provide spoons and napkins.