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Chocolate Truffle Loaf

Chocolate Truffle Loaf recipe
photo by:kraft
One of our reviewers lost her copy of this Chocolate Truffle Loaf recipe during Hurricane Andrew—only to find it again here! (She gives it 5 stars.)
30 min
12 hr 30 min
12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each
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What You Need

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
cup  (1 stick) butter or margarine
cup  corn syrup
cups  whipping cream, divided
 egg yolks, lightly beaten
cup  powdered sugar
tsp.  vanilla
cup  fresh raspberries

Make It

LINE 8x4-inch loaf pan with plastic wrap. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.

BEAT remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Pour into prepared pan.

REFRIGERATE overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Cut into 12 slices. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.

Kraft Kitchens Tips

Size Wise
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next party.
How to Make Individual Desserts
Prepare as directed, spooning chocolate mixture evenly into 18 paper-lined muffin cups. Remove paper liners before serving. Makes 18 servings, 1 dessert cup each.
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