This is the ultimate in special desserts for your family. You will have earned your accolades though. . .this is not an easy or quick recipe. Adapted from something I found from the food network, this display has three different sauce and then you dip the ice cream balls into the sauce of your choice. My suggestion for doing three sauces is to use a condiment dish that sets on a wire rack and use tealights or a small candle underneath. On the other hand, if your family is like mine, they will eat this so quickly that keeping the dish warm is a non-issue. (Likewise, you can keep the ice cream balls in a dish, set inside another dish with ice.)
The first step is to prepare your ice cream balls for dipping. Take a small ice cream scoop (actually, I found the large end of a melon baller to work better) and set out ice cream balls on a baking sheet and put them back into the freezer. Working with one ball at a time, roll the ball in your choice of nuts, or crumbs. Some of my favorites are: biscotti crumbs, oreo crumbs, vanilla wafer or graham cracker crumbs, or finely chopped nuts. You can use several different flavors of ice cream, or simply one flavor rolled in different toppings. When you return them to the freezer, return them to the baking sheet. When you’ve completely finished all the balls, allow them to harden for about 20 minutes and then store in an airtight container.
Preparing the Sauces
To make this elegant dessert, you’re going to prepare 3 different sauces (or you could just choose one but what fun is that?): a raspberry sauce, a caramel sauce and a chocolate sauce.
For the chocolate sauce, you will need:
4 ounces of chopped unsweetened chocolate, 9 ounces of chopped semisweet chocolate, 1/2 cup of light corn syrup, and 1 cup of hot coffee. To make the sauce, place the chocolates in the top half of a double boiler over simmering water. Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat. Whisk until smooth and shiny.
For the caramel sauce, you will need:
1 1/4 cups sugar, 1/3 cup water, and 2/3 cup heavy cream. To make the sauce, pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color. It should take about 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside.
For the raspberry sauce, you will need:
3 cups thawed frozen raspberries, and 1/4 cup of sugar. To make this sauce, puree the berries and sugar in a blender. Strain out the seeds through a strainer. Chill until ready to serve.
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