Chocoholics Dream Come True

Let me be your Chocoholics Dream Come True. There comes a point in every Chocoholics life that they wonder if there is the ULTIMATE Chocolate atisfaction out there.

I am here to say: "Yes there is."

When I first made this many years ago for one of my Christmas desserts, I actually pinched myself because I thought I was in Heaven when I tasted it. The response from my Dinner Guests was complete silence. We could literally hear a pin drop in the Dining room while we all savored each and every delectable bite.

Needless to say, I am expected to have this Dessert on the table not just for Christmas but for all Holidays.

I hope you enjoy this as much as we all have throughout the years.

Chocolate Truffle with Raspberry Sauce

1 cup light corn syrup - divided
16 ounces semisweet chocolate
1/2 cup butter = 1 stick
3 egg yolks
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 10-oz package of frozen raspberries - thawed

Line a 9 x 5 x 3 loaf pan with plastic wrap draping over sides to cover loaf

1. Combine 1/2 cup corn syrup chocolate and butter in a medium size pot over medium

heat and stir until the chocolate is melted and all blended.
2. Mix 1/2 heavy cream with the egg yolks in a small bowl. Add to the chocolate mixture.

Cook 3 minutes over medium heat stirring constantly ... Cool to room temperature.
3. Beat the remaining 1 1/2 cups of heavy cream with powdered sugar, vanilla in a

Separate mixing bowl at medium speed until soft peaks form. .
4. Fold the whipped cream into the cooled down chocolate mixture until all combined.
5. Transfer the entire chocolate mixture into the lined loaf pan and cover with the plastic

Wrap.
6. Chill in freezer for 4 hours or until firm.
7. For easy slicing, thaw slightly in refrigerator (30minutes to 1 hour) before serving.
8. Remove truffle loaf from pan lifting the plastic wrap out of the pan.
9. Put on decorative plate, sprinkle powdered cocoa on top and drizzle Raspberry Sauce

To prepare Raspberry sauce:

Puree raspberries in blender, if desired, strain puree to remove seeds. Blend in remaining corn syrup till smooth.