Buffalo Truffle Loaf
"I had this wonderful dessert at the Jazz bar by our house last night, it was amazing! This is very rich. You need to make this a day ahead, it must be refrigerated overnight."
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 2 cups heavy cream
- 3 egg yolks, slightly beaten
- 16 ounces baker semisweet chocolate
- 1⁄2 cup light Karo syrup
- 1⁄2 cup butter
- 1⁄4 cup powdered sugar
- 1 teaspoon vanilla
directions
- Line a loaf pan with plastic wrap.
- Mix 1/2 c of heavy cream with the egg yolks.
- In a 3 qt pan, melt the chocolate, corn syrup and butter over medium heat.
- Add the egg mixture and cook 3 minutes, stirring constantly.
- Cool to room temperature.
- Beat the remaining heavy cream, sugar and vanilla to soft peak stage.
- Fold into the chocolate mixture and pour into the lined pan.
- Refrigerate overnight.
- Remove loaf from pan, serve sliced with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I don't get it, I read this recipe twice and I still don't see how much Buffalo to put in. Oh well, I made it without the Buffalo and served with a raspberry sauce made with fresh raspberry and realhipped cream YUM YUM YUM........ -
This is a very simple and extremely delicious recipe but do splash out and use some seriously good chocolate. I had to use golden syrup instead of Karo, but the flavours were fabulous. Excellent for a dinner party as you can make it the day before and forget about it. Thanks Erin for this recipe. Chocoholics of the world unite!
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
