“Its amazing that something so decadent can be so easy to prepare! I gobbled it up at a pot luck last nite & searched for the recipe on the Kraft website this morning. The cook time is freezer time.”
READY IN:
3hrs 20mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml whipping cream, divided
  • 3 egg yolks, lightly beaten
  • 453.59 g semisweet chocolate, chopped
  • 118.29 ml corn syrup
  • 118.29 ml butter
  • 59.14 ml icing sugar
  • 4.92 ml vanilla

Directions

  1. Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
  2. Mix 1/2 cup whipping cream with egg yolks.
  3. Set aside.
  4. Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
  5. Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
  6. 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.
  7. Refrigerate overnight (my preference) or freeze 3 hours.
  8. Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
  9. Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

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