CHOCOLATE TRUFFLE LOAF
Its amazing that something so decadent can be so easy to prepare! I gobbled it up at a pot luck last nite & searched for the recipe on the Kraft website this morning. The cook time is freezer time.
Provided by CountryLady
Categories Frozen Desserts
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
- Mix 1/2 cup whipping cream with egg yolks.
- Set aside.
- Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
- Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
- 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.
- Refrigerate overnight (my preference) or freeze 3 hours.
- Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
- Serve plain, with a wee dollop of whipped cream or with raspberry sauce.
Nutrition Facts : Calories 340, Fat 32.4, SaturatedFat 19.9, Cholesterol 91.4, Sodium 60.6, Carbohydrate 18.7, Fiber 4.7, Sugar 4.7, Protein 4.8
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