Michigan's famous Grand Hotel on Mackinac Island bills itself as the world's largest summer hotel. The resort debuted this signature dessert, Pecan Ball with Fudge Sauce, in 1947. Each season, guests happily consume more than 50,000 of the decadent treats.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
freeze:
2 hrs
cook:
5 mins
total:
2 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

For ice cream balls:
  • Scoop ice cream into 4 balls (3/4 cup each); place in a small baking pan. Freeze about 1 hour or until firm. Place toasted pecans in a pie plate. Roll each frozen ice cream ball in the pecans. Return coated ice cream balls to pan and freeze about 1 hour more or until firm.

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For sauce:
  • In a small heavy saucepan, combine chocolate and butter. Cook and stir over very low heat just until melted. Stir in whipping cream and corn syrup. Cook and stir over medium-low heat about 3 minutes or just until the mixture boils around edges. Remove from heat. Stir in the creme de cacao and vanilla. Cover and cool to room temperature.

  • To serve, place ice cream balls in four chilled dessert dishes. Spoon some of the sauce over each ice cream ball. If you like, garnish each serving with a pecan half. Makes 4 servings.

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Reviews

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