Pecan Balls with Fudge Sauce from Dessert Du Jour
3 cups vanilla ice cream (1-1/2 pints)
1 cup chopped pecans, toasted and cooled
1 cup semisweet chocolate pieces
2 tablespoons unsalted butter
2/3 cup whipping cream
2/3 cup light-colored corn syrup
1 tablespoon creme de cacao
1/2 teaspoon vanilla
4 pecan halves
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.
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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