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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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