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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups heavy or whipping cream, divided 3 large egg yolks, beaten to blend 16 ounces chopped semisweet chocolate 1/2 cup light corn syrup 1/2 cup butter 1/4 cup powdered sugar 1 tsp. vanilla extract
Directions
Line the inside of an 8x4 inch loaf pan with plastic wrap. Stir together 1/2 cup of the cream with yolks in a small bowl. Combine semisweet chocolate, corn syrup and butter in a large saucepan over medium heat. Cook, stirring, until chocolate is melted and smooth. Whisk in egg yolk mixture. Cook, stirring, 3 minutes. Remove pan from heat and cool to room temperature.
Beat remaining 1 1/2 cups cream, sugar and vanilla to soft peaks in a medium bowl. Fold into chocolate mixture until completely incorporated. Pour chocolate mixture into the prepared pan. Cover and refrigerate overnight. Invert truffle loaf onto a plate and remove pan. Peel off plastic wrap, slice and serve.
Serves 8 to 10.
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