Recipe information
Yield
Serves 6
Ingredients
1 cup water
1 cup sugar
1/2 cup thinly sliced fresh mint leaves
2/3 cup unsweetened cocoa powder (preferably Dutch-process)
4 tablespoons unsalted butter, room temperature
Mint chocolate chip ice cream
Fresh mint sprigs
Preparation
Step 1
Stir 1 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves; bring syrup to boil. Remove from heat. Stir in mint leaves. Let stand 1 hour. Using slotted spoon, remove mint leaves from syrup. Whisk cocoa into syrup. Bring to boil. Add butter and whisk until smooth. Refrigerate sauce uncovered until cold. (Can be made 1 week ahead. Cover and keep refrigerated.)
Step 2
Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.
