Chocolate Truffle Loaf

1. 1

   Line 8x4-inch loaf pan with plastic wrap.

2. 2

   Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly.

3. 3

   Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended.

4. 4

   Gradually stir into chocolate mixture.

5. 5

   Cook 3 minutes, stirring constantly.

6. 6

   Cool to room temperature.

7. 7

   Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form.

8. 8

   Add to chocolate mixture; stir gently until well blended.

9. 9

   Pour into prepared pan.

10. 10

    Refrigerate overnight or freeze 3 hours.

11. 11

    Unmold onto serving plate; remove plastic wrap.

12. 12

    Cut into 12 slices.

13. 13

    Place 1 slice on each dessert plate; top with 2 Tbsp.

14. 14

    of the Raspberry Sauce and about 1 Tbsp.

15. 15

    of the raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.