Chocolate Truffle Loaf with Raspberry Sauce
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
1 (10 ounce) package frozen raspberries, thawed and strained
1/3 cup Karo Corn syrup
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: In blender puree raspberries.
Stir in corn syrup.
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