Recipe by CountryLady
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.
Top Review by Kittencal@recipezazz
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:)
- 473.18 ml whipping cream, divided
- 3 egg yolks, lightly beaten
- 453.59 g semisweet chocolate, chopped
- 118.29 ml corn syrup
- 118.29 ml butter
- 59.14 ml icing sugar
- 4.92 ml vanilla
Directions See How It's Made
- Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
- Mix 1/2 cup whipping cream with egg yolks.
- Set aside.
- Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
- Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
- 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.
- Refrigerate overnight (my preference) or freeze 3 hours.
- Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
- Serve plain, with a wee dollop of whipped cream or with raspberry sauce.