-
1
Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.
-
2
Stir constantly until melted, then whisk in the corn syrup and coffee without removing the double boiler from the heat.
-
3
Whisk until smooth and shiny.
-
4
(The sauce can be made up to 24 hours in advance and refrigerated.
-
5
To rewarm, stir over low heat or heat in a microwave.)
-
6
Caramel Sauce: Pour the sugar into the center of a deep saucepan.
-
7
Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls.
-
8
Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
-
9
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, 5 to 10 minutes.
-
10
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).
-
11
Set aside.
-
12
If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.
-
13
Raspberry Sauce: Puree the berries with the sugar in a blender.
-
14
Strain out the seeds through a strainer and keep chilled until ready to serve.
-
15
Using a small ice cream scoop, scoop out balls of ice cream and place them on a sheet pan in the freezer.
-
16
One at a time, roll 1 flavor in the biscotti crumbs and the other flavor in the chopped almonds then return them to the freezer.
-
17
Keep them in an airtight container until ready to serve, up to 2 days.
-
18
Place the sauces in bowls or individual fondue pots if you have them and warm the chocolate fudge and caramel.
-
19
Serve the sauces with the coated ice cream balls and some forks for dipping.
-
20
Satin Chocolate Sauce: Yield: 3 cups Preparation time: 15 minutes Cooking time: 10 minutes
-
21
Caramel Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 10 to 15 minutes
-
22
Raspberry Sauce: Yield: 2 cups Preparation time: 15 minutes Cooking time: 0 minutes
