"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CHOCOLATE TRUFFLE WITH RASPBERRY SAUCE, by Mary Jo Creevy, is from Mary Jo's Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. heavy cream, divided 3 egg yolks 2 pkgs. (8oz.) Baker's Semi Sweet Chocolate 1/2 c. Karo Light or Dark Corn Syrup 1/2 c. margarine or butter 1/4 c. xx sugar 1 tsp. vanilla Raspberry sauce
Line loaf pan with plastic wrap. Mix 1/2 c. cream with egg yolks. In saucepan stir chocolate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temp. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce. Serves 12. Raspberry Sauce: In blender puree 1 pkg. (10 oz.) frozen raspberries, thawed; strain. Stir in 1/3 c. Karo corn syrup.
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