Wednesday WOW Recipe + Grand Hotel Pecan Fudge Ball

Roger and I had no idea that we skipped the famous Pecan Fudge Balls the first night dining at the Grand Hotel.  It was such a simple name for a dessert.  We went for the Caramel Apple Bread Pudding and the fancy Mango cheesecake, but watched the balls passing by all around us.  They looked amazing.  We ordered the Fudge Balls the next night and we were not disappointed!  They are extraordinary and live up to their famous reputation.  We were Grand Hotel newbies, but quickly caught up by the end of the week.  I was so excited to find the recipe online and wanted to share the delicious dessert with my crazy readers.  I hope you enjoy and don’t gain a pound or two devouring this tasty Mackinac treat.

Grand Hotel Pecan Fudge Balls

Courtesy of The Grand Hotel

Pecan Balls:

1 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

Pecan Ball – Ice Cream, Pecans, Fudge Sauce – you could make this at home. Loved the cute dish they served it in.