GRAND HOTEL PECAN BALLS WITH FUDGE SAUCE1 quart vanilla ice cream 2 cups roasted pecan halves FOR THE SAUCE:2 cups heavy whipping cream 1/2 cup sugar 2 cups light corn syrup 1 pound chocolate chips 1 tablespoon vanilla extract 1 tablespoon creme de cacao Line a baking sheet with parchment paper. Scoop the ice cream into a ball about the size of a baseball, perfecting the shape by rolling it between your hands. Roll each ball in the roasted pecan halves until well coated on all sides and place the balls on the parchment-line baking sheet. When all the balls are created, place in the freezer. TO PREPARE THE SAUCE: In a large saute pan, combine the heavy cream, sugar and corn syrup. Bring to a boil. Remove from the heat and stir in the chocolate chips, vanilla extract and creme de cacao. Let cool. TO SERVE:Cover the bottom of a plate with about 1/4 cup of the sauce and place the pecan ball in the center of the sauce. Serve additional sauce on the side if desired or store for another use. Makes 6 servings Source: Katie Brown Entertains by Katie Brown
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