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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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Its amazing that something so decadent can be so easy to prepare. The cook time is freezer time. Ingredients:
2 cups whipping cream, divided |
3 egg yolks, lightly beaten |
16 ounces semisweet chocolate, chopped |
1/2 cup corn syrup |
1/2 cup butter |
1/4 cup icing sugar |
1 teaspoon vanilla |
Directions:
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.
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