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CHOCOLATE TRUFFLE LOAF WITH RASPBERRY JAM

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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

Details

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.

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