CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE image

Number Of Ingredients 9

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2 cups heavy cream
3 egg yolks, slightly beaten
2 packages Baker's semi-sweet chocolate
1/2 cup corn syrup
1/2 cup butter
1/4 cup confectioner's sugar
1 teaspoon vanilla
1 10 ounce frozen raspberries
1/3 cup corn syrup

Steps:

Line and 8 1/2" x 4" x 2 1/2" loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In a 3 quart sauce pan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate mixture so that no streaks remain. Pour into prepared loaf pan. Refrigerate overnight. In a blender, puree raspberries and corn syrup. Slice loaf into 1/2 inch slices and drizzle with raspberry sauce.