Chocolate Truffle Loaf With Raspberry Sauce Recipe

Name: Chocolate Truffle Loaf With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whipping cream, divided; 3 egg yolks, slightly beaten; 2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares; 1/2 cup cups Karo light corn syrup, divided; 1/3 cup Karo light corn syrup, divided; 1/2 cup butter or 1/2 cup margarine; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 (10 ounce) package frozen raspberries in light syrup, thawed; whole raspberries (optional); mint leaf (optional)

Servings: persons

2 cups whipping cream, divided
3 egg yolks, slightly beaten
2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares
1/2 cup cups Karo light corn syrup, divided
1/3 cup Karo light corn syrup, divided
1/2 cup butter or 1/2 cup margarine
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries in light syrup, thawed
whole raspberries (optional)
mint leaf (optional)

1
Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
2
In a small bowl mix 1/2 cup cream with egg yolks until blended.
3
In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
4
Add egg mixture; cook three minutes longer, stirring constantly.
5
Remove from heat and cool to room temperature.
6
In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
7
With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
8
Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
9
For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
10
Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whipping cream, divided, 3 egg yolks, slightly beaten, 2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares, 1/2 cup cups Karo light corn syrup, divided, and more.

Yes, Chocolate Truffle Loaf With Raspberry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Truffle Loaf With Raspberry Sauce

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