INGREDIENTS

1. 2cupswhipping cream, divided
2. 3egg yolks, lightly beaten
3. 16ouncessemisweet chocolate, chopped
4. 1/2cupcorn syrup
5. 1/2cupbutter
6. 1/4cupicing sugar
7. 1teaspoonvanilla

DIRECTIONS

1. Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
2. Mix 1/2 cup whipping cream with egg yolks.
3. Set aside.
4. Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
5. Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
6. Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
7. Refrigerate overnight (my preference) or freeze 3 hours.
8. Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
9. Serve plain, with a wee dollop of whipped cream or with raspberry sauce.