Chocolate Truffle Loaf

1. 1

   Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.

2. 2

   Mix 1/2 cup whipping cream with egg yolks.

3. 3

   Set aside.

4. 4

   Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.

5. 5

   Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.

6. 6

   Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.

7. 7

   Refrigerate overnight (my preference) or freeze 3 hours.

8. 8

   Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.

9. 9

   Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.