The chocolate fudge sauce at the Grand Hotel on Mackinac Island, Michigan is renowned. In any given season, the hotel serves up to 50,000 pecan balls with their signature chocolate fudge sauce. The pecan balls are simply scoops of vanilla ice cream rolled in roasted and chopped pecans. The warm fudge sauce is placed in a bowl with the pecan studded ice cream balls on top and voila, a star is born.
The Grand Hotel, which has been a summer retreat since 1887, touts the world’s longest porch. It also touts a stellar view of the Straits of Mackinac. The hotel claims that the pecan balls are the most popular dessert on their menu and that they have been serving it since the 1940’s.
The recipe recommends cooking the ingredients for 30 minutes in a double boiler. I do not own a double boiler, so I usually either melt chocolate in a microwave or use a heavy pot with a diffuser beneath the pot to slowly cook a chocolate and cream mixture like this chocolate fudge sauce.
Because it is strawberry season in southeast Louisiana, I decided to make a strawberry and chocolate sundae. My guests were delighted with this simple yet scrumptious dessert. Use any fresh seasonal fruit and maybe a dollop of whipped cream with a cherry on top. You may also want to check out my recipe for another dark chocolate almond sauce that pairs well with ice cream.
Or, stick with the Grand Hotel tradition and make vanilla ice cream pecan balls to serve with your warm chocolate fudge sauce. In any case, I promise you that it will be delicious and you will almost be able to picture yourself sitting on that long front porch in a rocking chair overlooking the Straits of Mackinac.
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