Chocolate Truffle Loaf
2 cups heavy cream
3 egg yolks, lightly beaten
16 ounces semisweet chocolate
1/2 cup corn syrup
1/2 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
10 ounces frozen raspberries in light sauce, thaw
1/3 cup corn syrup
1/4 cup orange liqueur (optional)
Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup of
the cream with egg yolks. Heat chocolate, corn syrup, and margarine in heavy 2
quart saucepan over medium heat until chocolate is melted, stirring constantly.
Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to
Beat remaining 1 1/2 cups of cream, the 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 onto serving
plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce. Makes
Raspberry Sauce: Reserve a few raspberries for garnish, if desired. Puree the
remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur.
Makes about 1 1/4 cups.