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Chocolate Truffle Loaf Recipe | |
American Confections | |
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Ingredients:
2 c. heavy cream3 egg yolks, lightly beaten 2 (8 oz.) pkgs. Baker's semi-sweet chocolate 1/2 c. corn syrup 1/2 c. margarine or butter 1/4 c. powdered sugar 1 tsp. vanilla Raspberry sauce (follows) RASPBERRY SAUCE:-- 1 (10 oz.) pkg. frozen raspberries in light syrup, thawed 1/3 c. corn syrup 1/4 c. orange liqueur (optional)
Directions:
Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. Heat chocolate, corn syrup, and margarine in heavy 2 quart saucepan over medium heat until chocolate is melted, stirring constantly. Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to room temperature. Beat remaining 1 1/2 cups of cream, the sugar and vanilla until stiff peaks form. Gently stir in chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto serving plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce. Makes 12 servings. Preparation Time; 30 minutes. Freezing Time: 3 hours.Raspberry Sauce Reserve a few raspberries for garnish, if desired. Puree the remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur. Makes about 1 1/4 cups. Preparation Time: 10 minutes. | |