Shelly's Recipe

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE

Category: Desserts

2 pkg (8 squares each) semi-sweet or dark baking chocolate
1/2 cup corn syrup
1/2 cup butter
2 cups whipping cream, divided
3 egg yolks, slightly beaten
1/2 cup confectioners sugar
1 tsp vanilla extract

Line a loaf pan with plastic wrap. Heat first 3 ingredients in a saucepan and stir until chocolate is melted. Beat 1/2 cup cream and egg yolks in a large bowl until wellblended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.

Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Serve with Raspberry Sauce.

Raspberry Sauce
1 (10 oz) pkg frozen red raspberries in light syrup, thawed, pureed and strained to remove seeds
1/3 cup light corn strup
1/4 cup orange liqueur, optional

Mix ingredients until well blended; cover. Refrigerate until ready to use.