1/2 cup (90g) semi-sweet chocolate chips (or pure chocolate, chopped)
1/2 cup (120ml) heavy cream
2 Tablespoons (30g) granulated sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 cup (77g) diced strawberries
1/2 cup (75g) blueberries
For the fresh whipped cream:
Place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don't whip too much or you will end up with curdled-looking whipped cream. Chill until ready to use in recipe.
For the homemade tortilla chips:
Preheat oven to 400F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
For the chocolate sauce:
Pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often. Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.For the nachos: pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce. If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar. Enjoy immediately.