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Chocolate Truffle Loaf with Raspberry Sauce
Ingredients:
2 c Heavy cream
3 Egg yolks; slightly beaten
16 oz Baker's semisweet chocolate
1/2 c Lt. Karo syrup
1/2 c Butter
1/4 c Powdered sugar
1 ts Vanilla
Sauce:
10 oz Frozen raspberries; pureed and strained
1/3 c Lt. Karo corn syrup
Fresh raspberries for garnish
Directions:
Line a loaf pan with plastic wrap. Mix a 1/2 C heavy cream with the egg yolks. In a 3 qt
pan, melt chocolate, corn syrup and butter over medium heat. Add the egg mixture and cook
3 minutes, stirring constantly. Cool to room temperature. Beat the remaining heavy cream,
sugar, and vanilla to soft peak stage. Fold into the chocolate mixture and pour into the
lined pan. Refrigerate overnight. Stir the corn syrup into the raspberry puree. Remove
chocolate loaf from pan. Serve sliced, topped with puree, a dollop of whipped cream,
and a couple of fresh raspberries.
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