Chocolate Truffle Loaf
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.
Steps
Line 8 x 4 inch 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 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.
Ingredients
whipping cream, egg yolks, semisweet chocolate, corn syrup, butter, icing sugar, vanilla