Chocolate Truffle Loaf with Sweet Raspberry Sauce

posted by MicheleS 08-18-98 7:10 PM

Chocolate Truffle Loaf with Sweet Raspberry Sauce

2 cups heavy cream, divided
3 egg yolks
16 squares (1 ounce each) semisweet chocolate
1/2 cup light or dark corn syrup
1/2 cup margarine
1/4 cup confectioners sugar
1 teaspoon vanilla
Sweet Raspberry Sauce

Line 9 1/4x 5 1/4x 2 3/4" loaf pan with plastic wrap.

In small bowl, mix 1/2 cup of the cream with the egg yolks.

In large saucepan combine chocolate, corn syrup and margarine; stir over medium heat until melted. Add egg mixture. Cook 3 minutes over medium heat, stirring constantly. Cool to room temperature.

In small bowl with mixer at medium speed, beat remaining 1 1/2 cups cream, sugar and vanilla until soft peaks form. Gently fold into chocolate mixture just until combined. Pour into prepared pan; cover with plastic wrap.

Refrigerate overnight or chill in freezer for 3 hours. Slice and serve with Sweet Raspberry Sauce.

Sweet Raspberry Sauce: In blender or food processor puree 1 package (10 ounces) frozen raspberries, thawed; Strain to remove seeds. Stir in 1/3 cup light corn syrup.

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