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Chocolate Truffle Loaf with Raspberry Sauce
This is a rich and over the top chocolate dessert. It's perfect for your
Christmas or Thanksgiving dessert table or any time you want to impress the chocolate
lovers in your life. It's also the perfect romantic dessert accompaniment to a
very special dinner for two.
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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. To serve
spoon raspberry sauce on plate (recipe follows). Place a slice of chocolate truffle
on top, then spoon more raspberry sauce on top of truffle. 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. Christmas
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