Chocolate Truffle Loaf with Raspberry Sauce
-contributed by Molly Franken
2 C heavy cream, divided
3 egg yolks, slightly beaten
2 pkg. (8 oz each) Baker’s semi-sweet chocolate
½ + 1/3 C light or dark corn syrup
½ C margarine
¼ C confectioners sugar
1 t vanilla
10 oz frozen raspberries, thawed
Loaf:
Line 8 ½ x 4 2/1 x 2 ½ loaf pan with plastic wrap. Mix ½ C cream with egg yolks. In 3-quart saucepan, stir chocolate, syrup and margarine over med. Heat until melted.
Add egg mixture. Stir constantly, cook 3 min., cool to room temperature.
Beat remaining 1 ½ C of cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain.
Pour into pan. Refrigerate overnight or until chilled in freezer 3 hours. Keep cold (freeze).
Sauce:
In blender puree 1 pkg (10 oz) frozen raspberries, thawed and drained. Stir in 1/3 C corn syrup.
To serve:
Spoon raspberry sauce on plate. Top with slice of chocolate truffle.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment