Ingredients
- 2 c. heavy cream
- 3 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.
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Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
ruth.burbage@verizon.net
Chocolate Truffle Loaf