Chocolate Mint Sundae

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 (1/2 stick) unsalted butter, room temperature
Mint chocolate chip ice cream
Fresh mint sprigs

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.)

Place 2 scoops of ice cream in each of 6 bowls. Drizzle each sundae with sauce; garnish with mint sprigs.

Serves 6

Recipe courtesy of Fresh-Herb-Recipe newsgroup. Click Here to subscribe.