I'll admit it: part of the appeal of making chocomole sundaes was, for me, the name. Chocomole just sounds like a beyond-cool, beyond-delicious sundae. The idea for it came from Jeni's Splendid Ice Creams at Home. The recipe consists of Jeni's Queen City Cayenne ice cream topped with praline sauce, Frito crunch, cinnamon sugar sprinkle coating and a dollop of whipped cream.
Of course, I changed things a bit. Since I'm not very keen on cayenne/Aztec chocolate ice cream, I made our chocomoles with chocolate ice cream from David Lebovitz's The Perfect Scoop. I also made the praline sauce from Lebovitz's book (and it's very tasty). The Chocolate Frito Crunch was from Jeni's, but next time I think I'll use a semi-sweet instead of bittersweet chocolate - just a personal preference, but I thought it could use a little extra sweetness.
I really loved the turbinado sugar/cinnamon crunchy sprinkles. These were a lovely surprise. The sugar was just right for adding a little crunchy texture without being too overwhelming. Grown up sprinkles, if you will.
I also adored the whipped cream. Now, I know whipped cream atop a sundae is not a new idea. But I rarely enjoy sundaes, and the fluffy whipped cream alongside the ice cream made a nice pairing. I think any scoop of ice cream could benefit from a plop of whipped cream, making it a quick little sundae. I use my own concoction (it's really not a "recipe") for whipped cream - whip up some heavy cream, when it's almost done, add a dusting of powdered sugar and a bit of vanilla extract. Whip it a bit more & taste, adding extra sugar or vanilla as needed. So easy!