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Chocolate Truffle Loaf with Raspberry Sauce
Chocolate Truffle (Recipe for raspberry sauce follows)
2 cups heavy cream, divided into 1/2 cup and 1 1/2 cups
3 egg yolks, slightly
beaten
2- 8 oz. packages semi sweet chocolate - we recommend Scharfenberger chocolate
1/2 cup Karo syrup
1/2 cup
margarine
1/4 cup confectioner's sugar
1 teaspoon vanilla
2 - l lb. aluminum foil loaf pans lined with plastic wrap
Whisk 1/2 cup heavy cream with egg
yolks. In a heavy sauce pan or double boiler add chocolate, corn syrup and margarine and cook at medium heat until melted. Let cool. When cool add cream/egg mixture and stir to blend. Beat remaining 1 1/2 cups heavy cream, confectioner's sugar and vanilla until it forms stiff peaks. Fold gently into chocolate mixture until no streaks remain. Pour into plastic lined foil loaf pans. Press plastic
wrap firmly over top of chocolate loaf. Let cool.
Raspberry Sauce
1 - 10 oz package frozen raspberry's - thawed
1/3 cup light Karo syrup
Place thawed raspberry's in blender and puree, then strain. Stir in 1/3 cup Karo syrup and blend well.
To serve, spoon raspberry sauce on plate. Place a slice of chocolate truffle on top, then spoon more raspberry sauce on top of truffle.
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