Prep 20 mins
Cook 5 mins
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
- 2 cups whipping cream, divided
- 3 egg yolks, slightly beaten
- 2 (8 ounce) packagesbaker'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)
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- 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.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- 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.
- 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.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- 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.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.