Chocolate Truffle Loaf With Raspberry Sauce

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups whipping cream, divided
• 3 egg yolks, slightly beaten
• 2 (8 ounce) packages baker'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)

Recipe

• 1 line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
• 2 in a small bowl mix 1/2 cup cream with egg yolks until blended.
• 3 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.
• 4 add egg mixture; cook three minutes longer, stirring constantly.
• 5 remove from heat and cool to room temperature.
• 6 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.
• 7 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.).
• 8 pour into prepared pan. refrigerate overnight or chill in freezer for three hours.
• 9 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.
• 10 garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.