The Cloister Beach Club is one of the accommodations in Sea Island. Georgia. Executive chef Kurtis Baguley of the resort provided this recipe to the Atlanta Journal Constitution. We made it, loved it and are sharing it with KosherEye readers. It is a chocoholic's dream, but certainly NOT Weight Watcher friendly. In moderation, y'all. This is a 5 star dessert from a 5 star resort!
1 cup roughly chopped pecans
1/2 pound unsalted butter
1/4 pound milk chocolate, chopped
1/4 pound semisweet dark chocolate, chopped
Vanilla ice cream, whipped cream and cherries
Preheat oven to 325 degrees.
Arrange pecans on a rimmed baking sheet and bake 10 minutes or until just toasted, stirring occasionally.
While pecans are toasting, in a large saucepan, melt butter over low heat. Remove from heat. Stir in milk chocolate and semisweet chocolate and keep stirring until chocolate has completely melted.
Add toasted pecans and keep warm until ready to serve.
To serve, top one or two scoops of ice cream with 1/4 cup warm topping. Garnish with whipped cream and a cherry and serve immediately. Any remaining topping will keep refrigerated for up to 2 weeks. Warm gently before reusing.
Makes: 2 1/2 cups
The decadence of the dairy butter is unbelievably delicious. However, to make this parve, simply substitute Earth Balance parve margarine and parve chocolate and serve it over parve ice cream.
Recipe: kosher, copycat, dairy, dessert