Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Its amazing that something so decadent can be so easy to prepare! I gobbled it up at a pot luck last nite & searched for the recipe on the Kraft website this morning. The cook time is freezer time.

Ingredients Nutrition

  • 2 cups whipping cream, divided
  • 3 egg yolks, lightly beaten
  • 16 ounces semisweet chocolate, chopped
  • 12 cup corn syrup
  • 12 cup butter
  • 14 cup icing sugar
  • 1 teaspoon vanilla


  1. Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
  2. Mix 1/2 cup whipping cream with egg yolks.
  3. Set aside.
  4. Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
  5. Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
  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. Refrigerate overnight (my preference) or freeze 3 hours.
  8. Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
  9. Serve plain, with a wee dollop of whipped cream or with raspberry sauce.


Most Helpful

I made two of these a day ahead for a New Years get together, is is such an easy delicious dessert, it's rich so a small piece goes a long way! I served it with whipped cream, and I am going to try this using white chocolate next time I make it... thank you Marg!...Kitten:)

Kittencal@recipezazz January 01, 2006

This has to be the easiest most decadent dessert that I have ever made. And so simple. I made it in honour of my Mom for for Mothers Day and we all loved it. served it the 1st nite with whipped cream. The 2nd nite my hubby served it with coffee ice cream, whipped cream and a dash of cinnamin. YUM. Thank you for sharinf such a versitale and delicous dessert that will now be a stable part of of entertaining menus.

Tarra1 May 11, 2005

I prepared this as directed by the recipe and it went together perfectly. I popped it in the freezer for what ended up being 6 hours. I may not have let the chocolate cool down enough before adding the whipping cream mixture. The loaf did not set as firm as I would have liked, however it was plenty firm enough to slice. The flavor is so good and the texture was creamy. If it would not affect the outcome, I would like to try letting some of the streaks from the whipping cream show in the loaf! That would show nicely when sliced. I am planning on sharing the rest with my neighbors, not because I want to get rid of it, but because we love our neighbors! Very good and easy! Thanks CountryLady!

Bobtail February 17, 2005

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