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Home -> Holiday Foods -> Other Holidays
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Truffle Loaf: 16 ounces chopped bittersweet or semisweet chocolate 1/2 cup butter, diced 1/2 cup light corn syrup 2 cups heavy or whipping cream, divided 3 large egg yolks 1/4 cup powdered sugar 1 tsp. vanilla extract
Sauce: 10 ounces frozen, thawed raspberries 1/2 tsp. fresh lemon juice
Directions
For Truffle Loaf: Line a 9 inch loaf pan with plastic wrap. Combine chocolate, butter and corn syrup in a large saucepan. Stir over medium-low heat until melted and smooth. Whisk together 1/2 cup cream and yolks in a small bowl. Whisk into chocolate mixture. Cook, stirring, until a candy thermometer reaches 140 degrees. Continue cooking 3 minutes, stirring. Remove pan from heat and cool to room temperature. Beat together 1 1/2 cups cream, powdered sugar and vanilla to stiff peaks in a medium bowl. Fold into chocolate mixture. Pour into prepared pan. Cover and refrigerate overnight.
For Sauce: Puree berries in a food processor. Strain into a small bowl, pressing on solids. Stir in lemon juice. Cover and refrigerate.
To Serve: Slice loaf with a hot knife and serve with sauce.
Serves 10 to 12.
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