Chocolate Truffle Loaf With Sweet Raspberry Sauce
|Heavy cream||2 Cup (32 tbs) (Divided)|
|Semi-sweet chocolate square||16 Ounce (16 Squares, 1 Ounce Each)|
|Light corn syrup/Dark corn syrup||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Confectionery sugar||1⁄4 Cup (4 tbs)|
|Vanilla sweet raspberry sauce||1 Teaspoon|
Line 9 1/4 X 5 1/4 X2 3/4 -inch loaf pan with plastic wrap.
In small bowl mix 1/2 cup cream with 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 3 hours.
Slice and serve with Sweet Raspberry Sauce.
Garnish with fresh raspberries, if desired.