Chocolate Truffle Loaf

Ingredients

• 0.5 cup butter (1 stick)
• 0.5 cup plus 
• 3  egg yolks lightly beaten
• 0.3 cup powdered sugar 
• 1 cup raspberries fresh
• 30 servings raspberry sauce 
• 16 oz baker's semi-sweet chocolate 
• 1 tsp vanilla 
• 2 cups whipping cream divided

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap
• loaf pan
• hand mixer

Directions

1. Line 8x4-inch loaf pan with plastic wrap.
2. 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.
3. Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form.
4. Add to chocolate mixture; stir gently until well blended.
5. Pour into prepared pan.
6. Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap.
7. Cut into 12 slices.
8. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.