Dessert Recipes
Chocolate Truffle Loaf with Raspberry Sauce
Ingredients
Truffle Loaf
- 2 cups heavy cream, divided
- 3 egg yolks, slightly beaten
- 2 (8 ounce) packages Baker's Semi Sweet Chocolate
- 1/2 cup Karo Light or Dark corn Syrup
- 1/2 cup butter
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
Raspberry Sauce
- 1 (10 ounce) package frozen raspberries, thawed and strained
- 1/3 cup Karo Corn syrup
Instructions
Truffle Loaf
- Line an 8 1/2 x 4 1/2 inch loaf pan with plastic wrap.
- Mix 1/2 cup of the cream with egg yolks.
- In a 3-quart saucepan stir chocolate, corn syrup and butter over medium heat until melted.
- Add egg mixture. Cook for 3 minutes, stirring constantly.
- Cool to room temperature.
- Beat remaining cream, sugar and vanilla until soft peaks form.
- Fold into chocolate until no streaks remain. Pour into pan.
- Refrigerate overnight or chill in freezer 3 hours.
- Serve with sauce.
Raspberry Sauce
- Purée raspberries in a blender.
- Stir in corn syrup.