PREPARATION TIME:
15-20 minutes
SIZE OF PAN:
8 1/2 x 8 1/2 square pan or 9x5x3 loaf pan
COOKING TIME:
No baking; Refrigerate overnight or freeze 3 hours
INGREDIENTS:
2 cups heavy cream-divided
3 egg yolks, slightly beaten
2 packages (8 ounce each) semi-sweet chocolate
1/2 cup Karo light or dark corn syrup
1/2 cup butter or margerine
1/2 cup confectioner's sugar
1 teaspoon vanilla
Sauce:
1 package frozen raspberries
1/3 cup Karo corn syrup
DIRECTIONS:
Line loaf pan with plastic wrap.
Mix 1/2 cup cream with egg yolks.
In a 3 quart saucepan, stir chocolate, corn syrup and butter over medium heat until melted.
Add egg mixture; stirring constantly. Cook 3 minutes. Cool to room temperature.
Beat remaining cream, sugar, vanilla until soft peaks form (best when cream is cold).
Fold into chocolate until no streaks remain.
Pour into pan. Refrigerate overnight or chill 3 hours in freezer.
Sauce:
In blender, puree 1 package frozen raspberries, strain seeds, stir in 1/3 cup Karo.
Serve slice of truffle in a pool of sauce; also nice with fresh raspberries and whipped cream.
MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
Great for chocoholics! I've had people tell me they dream about this dessert!