CHOCOLATE TRUFFLE LOAF WITH RASPBERRY JAM

By á-1459

Ingredients

• 2 cups heavy cream, divided
• ½ cup butter
• 3 egg yolks, slightly beaten
• 1/4 cup powdered sugar
• 2 (8 oz. each) packages semi-sweet chocolate
• 1 tsp vanilla
• ½ cup corn syrup
• Raspberry Jam

Preparation

Step 1

Line loaf pan with plastic wrap. Mix ½ cup cream and egg yolks. In saucepan stir chocolate, corn syrup, and butter over medium heat until chocolate is melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar, and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with raspberry jam.