1. Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap. 2. Mix 1/2 cup whipping cream with egg yolks. 3. Set aside. 4. Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly. 5. Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature. 6. Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan. 7. Refrigerate overnight (my preference) or freeze 3 hours. 8. Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap. 9. Serve plain, with a wee dollop of whipped cream or with raspberry sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
