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Chocolate Truffle Loaf with Raspberry Sauce Recipe

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This recipe for Chocolate Truffle Loaf with Raspberry Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Copenhaver
Added: Sunday, October 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chocolate Truffle Loaf:
2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 pkgs. (8 ozs. each) Baker's semi-sweet chocolate
1/2 c. Karo light or dark corn syrup
1/2 c. margarine or butter
1/4 c. confectioner's sugar
1 tsp. vanilla
Raspberry Sauce:
1 pkg. (10 ozs.) frozen raspberries, thawed and strained
1/3 c. Karo corn syrup
Mint for garnish

Directions:
Directions:
Chocolate Truffle Loaf:
Line 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan with plastic wrap. Mix sour cream and egg yolks. In a 3 qt. saucepan stir in chocolate, corn syrup, and margarine over medium heat until melted. Add egg mixture, stirring constantly, and cook for 3 minutes. Cool to room temperature. 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 for 3 hours. Serve with raspberry sauce.
Raspberry Sauce:
Thaw and drain berries. In a blender puree berries and corn syrup. Chill until ready to serve.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
This is Lory Ann's favorite dessert!

 

 

 

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