Chocolate Truffle Loaf

1. 1

   Heat 15 squares of the chocolate, margarine and milk in a large heavy saucepan on low.

2. 2

   Whisk in the eggs; cook 1 minute keep stirring then remove from the heat.

3. 3

   Stir in the vanilla.

4. 4

   Refrigerate 20 minutes.

5. 5

   Stir in 2 3/4 cup whipped topping.

6. 6

   Pour into a 8x4 inch loaf pan lined with plastic wrap.

7. 7

   Refrigerate 6 hours, overnight, or freeze 3 hours until firm.

8. 8

   Invert pan onto serving plate; remove plastic wrap.

9. 9

   Melt remaining 1 square chocolate; drizzle over dessert.

10. 10

    Garnish with remaining whipped topping.

11. 11

    Store leftover dessert in refrigerator.

No nutritional information available.

No additional tips available.