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Chocolate Truffle Loaf with Raspberry Sauce

Chocolate Truffle Loaf with Raspberry Sauce




12 servings


30 minutes


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  • 2 cups heavy cream, divided
  • 3 egg yolks
  • 16 squares (1 ounce each) semisweet chocolate
  • 1/2 cup Crown® Lily White® Corn Syrup
  • 1/2 cup butter OR margarine
  • 1/4 cup confectioners sugar
  • 1 teaspoon vanilla extract

Raspberry Sauce

  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/3 cup Crown® Lily White® Corn Syrup



  1. Line 9x5-inch loaf pan with plastic wrap. In small bowl mix 1/2 cup of the cream with the egg yolks. In large saucepan combine chocolate, corn syrup and butter; stir over medium heat until melted. Add egg mixture. Cook 3 minutes over medium heat, stirring constantly. Cool to room temperature. In small bowl with mixer at medium speed, beat remaining 1-1/2 cups cream, the sugar and vanilla until soft peak forms. Gently fold into chocolate mixture just until combined. Pour into prepared pan; cover with plastic wrap. Refrigerate overnight or chill in freezer 3 hours. Slice and serve with raspberry Sauce.
  2. Raspberry Sauce: In blender OR food processor, puree raspberries, strain to remove seeds. Stir in corn syrup.
  3. Microwave: Prepare pan and egg mixture as above. In 3-quart microwavable bowl, mix chocolate, corn syrup and margarine. Microwave on high (100%), 2 to 2-1/2 minutes or until melted, stirring twice. Stir in egg mixture. Microwave 3 minutes, stirring twice. Continue as above.

Recipe Note: Prepare this elegant dessert up to 1 month ahead and store in the freezer.


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