Chocolate Truffle Loaf With Raspberry Sauce

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READY IN: 25mins
SERVES: 12-16
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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