Buffalo Truffle Loaf

1. 1

   Line a loaf pan with plastic wrap.

2. 2

   Mix 1/2 c of heavy cream with the egg yolks.

3. 3

   In a 3 qt pan, melt the chocolate, corn syrup and butter over medium heat.

4. 4

   Add the egg mixture and cook 3 minutes, stirring constantly.

5. 5

   Cool to room temperature.

6. 6

   Beat the remaining heavy cream, sugar and vanilla to soft peak stage.

7. 7

   Fold into the chocolate mixture and pour into the lined pan.

8. 8

   Refrigerate overnight.

9. 9

   Remove loaf from pan, serve sliced with whipped cream.

No additional tips available.