Chocolate Truffle Loaf with Raspberry Sauce

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For a dazzling presentation, serve each slice in a pool of raspberry sauce garnished with fresh berries.

12 servings
2 cups heavy cream, divided
3 egg yolks
16 squares (1 ounce each) semisweet chocolate
1/2 cup Crown® Lily White® Corn Syrup
1/2 cup butter OR margarine
1/4 cup confectioners sugar
1 teaspoon vanilla extract
Raspberry Sauce
1 package (10 ounces) frozen raspberries, thawed
1/3 cup Crown® Lily White® Corn Syrup

Line 9x5-inch loaf pan with plastic wrap. In small bowl mix 1/2 cup of the cream with the egg yolks. In large saucepan combine chocolate, corn syrup and butter; 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, the sugar and vanilla until soft peak forms. 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 raspberry Sauce.

Raspberry Sauce:  In blender OR food processor, puree raspberries, strain to remove seeds.  Stir in corn syrup.

Microwave:  Prepare pan and egg mixture as above.  In 3-quart microwavable bowl, mix chocolate, corn syrup and margarine.  Microwave on high (100%), 2 to 2-1/2 minutes or until melted, stirring twice.  Stir in egg mixture.  Microwave 3 minutes, stirring twice.  Continue as above.


Recipe Note:  Prepare this elegant dessert up to 1 month ahead and store in the freezer.

Total Time
Chill OR Freeze Time 3 hours, or up to 1 month
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