Chocolate Truffle Loaf with Raspberry Sauce (Gluten Free!)

(from Yours Truly)

I can’t think of a better, crowd pleasing or more impressive dessert to wow your friends than this one. A little bit goes a long, long way.

It’s called a “loaf” because you slice it like a loaf of bread. Slices need to be on the thin side, too, because this is so rich you may go into a chocolate coma if you consume too much. What a stellar problem that would be.

This recipe is worth every single minute it takes. You can make it ahead of time, just don’t get into it before you offer it to your company. Of course, if you put it on a platter and slice away, nobody knows the original size of the loaf, now then, do they?

Ingredients:
2 cups heavy cream, divided
3 egg yolks, slightly beaten
2 packages, 8-ounces each, of Baker’s Semi-Sweet Chocolate
½ cup Karo Light or Dark Corn Syrup
½ cup BUTTER
¼ cup confectioner’s sugar
1 teaspoon vanilla
Cool Whip for topping when loaf is complete
1 package of frozen raspberries
1/3 cup Karo Corn Syrup
1 small container of fresh raspberries

Directions:
Raspberry Sauce:

Thaw and strain one package of frozen raspberries. In blender, puree the raspberries, stirring in the Karo Syrup. Set aside.

Loaf:

• Line an 8 ½ x 4 ½ x 2 ½ inch loaf pan with plastic wrap. Mix ½ cup cream with egg yolks. In 3-quart saucepan stir chocolate, corn syrup and BUTTER over medium heat until melted. Add egg mixture. Stirring constantly, cook three 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 the freezer for three hours.

• To serve, slice like you would a loaf of bread (Don’t forget a little goes a long, long way) and serve with raspberry sauce and a dollop of whipped cream. Garnish with fresh raspberries.

Serves 12.