Let me first say, this is not the best picture of this dish. Really hard to take a good photo of a big brown blob. I also took a good 20 photos and didn't realize I hadn't set it in close up mode so everything was blurry. Luckily this Chocolate Truffle Loaf tasted really good so it's worth it to make even if it looks like a brown blob.
I was trying to find something to make for Valentines Day that wasn't the standard, cookies, cakes etc. I found this recipe in the Bakers Chocolate Classic Recipes cookbook.
Be vary wary of the batter for this dessert. Do NOT stick your finger a spoon in the chocolate mixture to see if it's room temperature and then lick your finger the spoon. Do not lick the spatula or bowl once you've poured it into the pan. Because seriously, if you do, you will never get to the point of having it set in the fridge until firm. You will devour the entire chocolate goodness right there and then. Don't say I didn't warn you.
Because this is good. I really wasn't expecting something that was like a chocolate mouse that just melted in your mouth. And this is super easy to make. You just melt the chocolate and stuff on the stove, mix the cream and stuff until soft peaks form, combine and...chocolate goodness.
I had more batter than fit in the loaf pan. probably at least a cup more. Hmmm. I just put it in a bowl. I'm not telling you what happened to the extra in the bowl...or if it even made it ten minutes past the time I poured it in...
CHOCOLATE TRUFFLE LOAF
2 packages (8 squares each) Bakers Semi-Sweet Baking Chocolate
1/2 cup corn syrup
1/2 cup (1 stick) butter or margarine
2 cups whipping (heavy) cream, divided
3 egg yolks, lightly beaten
1/4 cup powdered sugar
1 teaspoon vanilla
Line 8x4-inch loaf pan with plastic wrap. Heat chocolate, corn syrup and butter in 2-quart saucepan on medium heat until chocolate is melted, stirring constantly. Beat 1/2 cup of the cream and egg yolks until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.
Beat remaining 1 1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form. Fold into chocolate mixture until no streaks remain. Pour into prepared pan.
Refrigerate overnight or freeze 3 hours. Un-mold onto serving plate; remove plastic wrap.
Makes 12 servings.
Note: I used butter.
Note: I had leftover batter, about a cups worth, that I just put in another container.
Note: I was afraid I was going to mix this too much. It says to mix until white goes away, but there were still dark streaks of the chocolate showing through so I mixed until it was all one chocolate color. It didn't seem as smooth as I would have liked but it still tasted good.
Note: There is a recipe for Raspberry Sauce included with this Chocolate Truffle Loaf recipe that is to be poured over the chocolate. I decided not to make it since I was going to be giving most of the Truffle Loaf away.
I really liked this and everyone that I gave it to seemed to enjoy it too. I'll definitely make this again.