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Desserts

Chocolate Truffle Loaf

Chocolate Truffle Loaf recipe
photo by:kraft
I haven't made this in quite a while, I lost alot of recipes during huricane Andrew but I was so happy to find this one again here. This was always our family's special oc...read more
posted by
GPdogma
on 3/6/2006
time
prep:
30 min
total:
12 hr 30 min
servings
total:
12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each
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What You Need

4
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2
cup  (1 stick) butter or margarine
1/2
cup  corn syrup
2
cups  whipping cream, divided
3
 egg yolks, lightly beaten
1/4
cup  powdered sugar
1
tsp.  vanilla
1
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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