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    Chocolate Truffle Loaf


    Source of Recipe


    www.idunno4recipes.com

    List of Ingredients




    2 cups heavy cream
    3 egg yolks, lightly beaten
    16 ounces semisweet chocolate
    1/2 cup corn syrup
    1/2 cup butter
    1/4 cup powdered sugar
    1 teaspoon vanilla

    RASPBERRY SAUCE:
    10 ounces frozen raspberries in light sauce, thaw
    1/3 cup corn syrup
    1/4 cup orange liqueur (optional)

    Recipe



    Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. Heat chocolate, corn syrup, and margarine in heavy 2 quart saucepan over medium heat until chocolate is melted, stirring constantly. Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to room temperature.

    Beat remaining 1 1/2 cups of cream, the sugar and vanilla until stiff peaks form. Gently stir in chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto serving plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce. Makes 12 servings.

    RASPBERRY SAUCE: Reserve a few raspberries for garnish, if desired. Puree the remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur. Makes about 1 1/4 cups.

 

 

 

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