Tuesday, June 9, 2009

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.

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