Decadent Chocolate Truffle Loaf with Luscious Raspberry Coulis
Indulge in the ultimate chocolate experience with this Decadent Chocolate Truffle Loaf paired with a Luscious Raspberry Coulis. This rich and velvety dessert is a delightful concoction passed down through generations in my family, making it a cherished treat for any special occasion. The combination of bittersweet chocolate and creamy textures will satisfy even the most discerning chocoholics. Complemented by a tangy raspberry sauce, this dessert is perfect for holiday celebrations, romantic dinners on Valentine's Day, or simply to satisfy your sweet cravings any time of the year. Serve it chilled for a refreshing finish after your meals.
12-16
Servings
N/A
Calories
10
Ingredients
Ingredients
Whipping cream
2 cups (divided)
Egg yolks
3 (slightly beaten)
Semi-sweet chocolate baking squares
2 (8 ounce) packages or 16 squares (chopped)
Karo light corn syrup
½ cup + ⅓ cup (divided)
Butter or margarine
½ cup (unsalted)
Confectioners' sugar
¼ cup (sifted)
Vanilla extract
1 teaspoon (pure)
Frozen raspberries in light syrup
10 ounces (thawed)
Whole raspberries
optional (for garnish)
Mint leaves
optional (for garnish)
Instructions
1
Begin by lining an 8 ½ by 4 ½ inch loaf pan with plastic wrap, ensuring the wrap hangs over the edges for easy removal later.
2
In a small bowl, whisk together ½ cup of cream with the slightly beaten egg yolks until well blended. Set aside.
3
In a large saucepan over medium heat, combine the semi-sweet chocolate, ½ cup of Karo light corn syrup, and butter. Cook for about five minutes, stirring constantly, until the chocolate and butter melt and become smooth.
4
Slowly incorporate the egg yolk mixture into the saucepan, cooking for an additional three minutes while stirring constantly until the mixture thickens. Remove from heat and allow it to cool to room temperature.
5
Using an electric mixer on high speed, in a separate medium-sized bowl, beat the remaining 1 ½ cups of cream together with confectioners' sugar and vanilla extract until soft peaks form.
6
Once the chocolate mixture is sufficiently cooled, gently fold the whipped cream into the chocolate mixture using a rubber spatula, being careful not to deflate the whipped cream. Repeat until no streaks remain.
7
Pour the blended mixture into the prepared loaf pan, spreading it evenly. Cover and refrigerate overnight, or if you’re in a hurry, freeze it for three hours until firm.
8
To prepare the raspberry coulis, puree the thawed raspberries along with their syrup in a blender or food processor until smooth. Then, strain the puree through a fine wire strainer into a bowl to remove the seeds.
9
Stir the remaining ⅓ cup of Karo light corn syrup into the strained raspberry puree, creating a smooth and glossy sauce.
10
Upon serving, carefully remove the truffle loaf from the pan, slice it, and place it on individual plates. Drizzle each slice generously with the raspberry coulis. Garnish with fresh whole raspberries and mint leaves for a beautiful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for Decadent Chocolate Truffle Loaf with Luscious Raspberry Coulis.
How many servings does this chocolate truffle loaf provide?
This recipe yields between 12 and 16 servings.
What type of chocolate is required for this loaf?
The recipe calls for two 8-ounce packages or 16 squares of semi-sweet chocolate baking squares.
What size loaf pan should I use?
You should use an 8 1/2 by 4 1/2 inch loaf pan.
How should I prepare the loaf pan?
Line the pan with plastic wrap, making sure it hangs over the edges for easy removal.
What are the main ingredients in the chocolate mixture?
The base consists of semi-sweet chocolate, Karo light corn syrup, and butter or margarine.
How long do I cook the chocolate and butter mixture?
Cook the mixture over medium heat for about five minutes while stirring constantly.
How are the egg yolks incorporated?
Whisk 1/2 cup of cream with the yolks, then slowly add them to the cooked chocolate and cook for 3 more minutes.
What should the consistency of the whipped cream be?
The cream should be beaten with confectioners' sugar and vanilla until soft peaks form.
How do I combine the chocolate and whipped cream?
Gently fold the whipped cream into the cooled chocolate mixture using a rubber spatula until no streaks remain.
How long does the truffle loaf need to be refrigerated?
It should be refrigerated overnight to become firm.
Can I freeze the truffle loaf instead of refrigerating it?
Yes, you can freeze it for three hours if you are in a hurry.
How do I make the raspberry coulis?
Puree thawed raspberries in a blender, strain out the seeds, and stir in corn syrup.
What is the purpose of straining the raspberry puree?
Straining through a fine wire strainer removes the seeds for a smooth sauce.
What type of corn syrup is recommended?
The recipe specifies using Karo light corn syrup.
How is the dessert garnished?
It is garnished with fresh whole raspberries and mint leaves.
Is the whipping cream used all at once?
No, the 2 cups of whipping cream are divided: 1/2 cup for the egg mixture and 1 1/2 cups for whipping.
What sugar is used for the whipped cream?
A 1/4 cup of sifted confectioners' sugar is used.
What temperature should the chocolate mixture be before folding in cream?
The chocolate mixture must be cooled to room temperature.
Is this recipe suitable for special occasions?
Yes, it is recommended for holiday celebrations and Valentine's Day.
How should the truffle loaf be served?
Serve it chilled, sliced, and drizzled generously with the raspberry coulis.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
How many egg yolks are needed?
The recipe requires 3 slightly beaten egg yolks.
What kind of raspberries are used for the sauce?
A 10-ounce package of frozen raspberries in light syrup, thawed, is used.
What is the texture of the finished loaf?
The description identifies it as rich, velvety, and creamy.
How many total ingredients are in this recipe?
There are 10 ingredients listed in total.
What is the history of this recipe?
It is a cherished treat that has been passed down through generations in the author's family.
Does the recipe use pure vanilla extract?
Yes, 1 teaspoon of pure vanilla extract is recommended.
What is the preparation for the confectioners' sugar?
The sugar should be sifted before use.
How do I remove the loaf from the pan?
Carefully lift it out using the overhanging plastic wrap after it has set.