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Chocolate Truffle Loaf
At a Glance
- Total
- 3 hrs 20 min
- Servings
- 16.00 serving(s)
Categories
- Dessert
- Chilled
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Truffle Loaf brings together 2 cups whipping cream, divided, 3 egg yolks, lightly beaten, 16 ounces semisweet chocolate, chopped in a practical dish for home cooking. It takes about 3 hrs 20 min to prepare and cook. It makes approximately 16 servings.
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Equipment
8 x 4 inch loaf pan, plastic wrap, medium saucepan, mixing bowls, electric mixer, serving plate
Ingredients
- 2 cups whipping cream, divided
- 3 egg yolks, lightly beaten
- 16 ounces semisweet chocolate, chopped
- 1/2 cup corn syrup
- 1/2 cup butter
- 1/4 cup icing sugar
- 1 teaspoon vanilla
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Instructions
Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
Mix 1/2 cup whipping cream with egg yolks.
Set aside.
Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
Refrigerate overnight (my preference) or freeze 3 hours.
Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
Serve plain, with a wee dollop of whipped cream or with raspberry sauce.
Keep Cooking
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