Chocolate Truffle Loaf Recipes

CHOCOLATE TRUFFLE LOAF

Steps:

• Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
• Mix 1/2 cup whipping cream with egg yolks.
• Set aside.
• Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
• Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
• 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.
• Refrigerate overnight (my preference) or freeze 3 hours.
• Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
• Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

CHOCOLATE TRUFFLE LOAF

Steps:

• Line 8x4-inch loaf pan with plastic wrap. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl 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. Add to chocolate mixture; stir gently until well blended. Pour into prepared pan.
• Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Cut into 12 slices. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.

SIMPLY PERFECT CHOCOLATE POUND CAKE LOAF

Steps:

• Take eggs out of the fridge to come to room temperature (25-30 minutes ahead).
• Preheat oven to 350F (not fan-assisted). with rack in centre of oven.
• Prepare an 8.5 x 4.5-inch or 4 x 9.5-inch loaf pan by spraying with cooking spray, then covering the bottom and sides with parchment paper, letting the parchment extend beyond the sides an inch or so. (If not using parchment, butter and flour the pan really well). *If you only have a 9x5-inch pan, it will work. Your loaf will be longer, wider and shorter, so expect that it will cook through more quickly and check it earlier.
• Measure out the milk. Add the lemon juice to the milk. Stir and let stand while you continue with the batter. (The lemon juice will cause the milk to curdle, so don't be alarmed later on when it's a bit chunky :)
• In a medium bowl, whisk together the flour, cocoa, baking soda and salt (omit added salt if using salted butter). Set aside.
• Melt the 1/4 oz of chocolate, either in the microwave for about 30-40 seconds or alternately heat about 1/2-inch of water in a saucepan, remove from heat, then place the chocolate into a ramekin and place the ramekin to sit in the water to melt it. *Make sure no water gets into the ramekin or the chocolate will seize. Stir the chocolate until smooth, then set it aside to cool to tepid while you continue with the batter.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter cubes on medium-high until smooth, about 1 minute. Gradually beat in the sugar. Once all the sugar is added, add the vanilla. Beat the mixture until very light in colour and texture, scraping down the bowl occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate.
• Add the flour mixture alternately with the milk, beating well after each addition and scraping down the bowl between additions. (start with 1/3 of the flour, then 1/2 the milk, another 1/3 of the flour, remaining milk, then remaining flour).
• Pour batter into prepared loaf pan and smooth the top.
• Bake loaf in preheated oven for about 50 minutes for a 4x10-inch pan. *Baking time will vary for the 8x4 or 9x5-inch pans, so check and test often after about 45 minutes of baking. Test with a skewer in the centre. The tester should come out fairly dry and clean, with maybe a dry crumb or two on it. The sides of the cake should have pulled away from the side of the pan and the top should be puffed and cracked. The top will spring back when gently pressed with your finger.
• Cool the cake in pan for 10 minutes, then lift out of the pan by grabbing the parchment paper sides. Set onto cooling rack and gently remove the parchment to allow the loaf to cool completely. Store at room temperature, wrapped, for up to 2 days. Cake will also freeze well.

CHOCOLATE MOUSSE LOAF

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture. , Pour into a 9x5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. , For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE

Steps:

• Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
• In a small bowl mix 1/2 cup cream with egg yolks until blended.
• In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
• Add egg mixture; cook three minutes longer, stirring constantly.
• Remove from heat and cool to room temperature.
• In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
• With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
• Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
• For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
• Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.