RECIPE: A favorite company dessert - Frozen Truffle Loaf

ginger_st_thomasAugust 15, 2003

I've made this many times for company. Unfortunately I can't eat it because of the Kahlua but guests seem to love it. I think it came from Above & Beyond Parsley, but not sure. It MUST be made in advance.


12 oz semisweet chocolate chips

1 stick butter or margarine

4 egg yolks

3/4 cup milk

3 TBL Kahlua

1 TBL instant expresso powder

1 1/2 cups heavy cream

1/2 cup shaved or grated chocolate + more for garnish

Raspberry puree (to pool on the dessert plate)

Fresh raspberries to garnish

In a heavy saucepan over low heat, emlte chocolate & butter until smooth, stirring frequently. Remove from heat. In a 3 qt saucepan, whisk yolks. Add milk & simmer over low heat, stirring until mixture thickens & coats a spoon well, about 8 minutes. Do not let mixture curdle.

Stir in melted chocolate, liqueur & expresso powder. Cover mixture w/plastic wrap. Refrigerate until chilled, about 1 hour.

Spray a loaf pan with vegetable spray & line w/plastic wrap. Whip cream. When chocolate mixture is cool, fold in 1/3 cup whipped cream to lighten it. Fold in remaining whipped cream & 1/2 cup grated chocolate until blended. Pour mixture into prepared loaf pan. Cover with plastic wrap & freeze overnight or until firm.

To serve, pour some raspberry sauce on a dessert plate. Place a slice of chocolate truffle on top & garnish with grated chocolate & fresh raspberries, if you have them.~~

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Triple Wow, Ginger! Another sure winner.

    Bookmark   August 15, 2003 at 11:34AM
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Sounds heavenly Ginger! (another heart buster!?!) Would you say this is at all similar to your slices of sin, but frozen? (taste, texture?) And, so you could indulge ~ and those of us who don't like to use liqueur, have you tried substituting anything else for the kahlua? Thanks for another (guilt-laden) recipeLOL!

    Bookmark   August 15, 2003 at 1:32PM
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Ginger-do you not eat it because you don't like the flavor of Kahlua? Why not use some of your vanilla and make a vanilla syrup to substitute?? You could just leave out the coffee and wouldn't even need to substitute for that unless you wanted to add a bit more vanilla.
I'm a coffee drinker so this is right up my alley! Low calorie and all! LOL

    Bookmark   August 15, 2003 at 1:44PM
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I don't drink at all so I've never tasted it. It's been a hit so I haven't played around with this since it's a success on its own. It's lighter in color than Slices of Sin. I'm sure you could use another liqueur but something that goes with the coffee flavor. I do like coffee in chocolate desserts which is the only thing I do like the flavor of coffee in.

If anyone makes any substitute in it, let me know how it turns out (I do tend to sample the whipped cream when I make it.)

    Bookmark   August 15, 2003 at 5:20PM
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I don't think I have your Slices of Sin recipe, Ginger-will you post it again,please.

    Bookmark   August 15, 2003 at 5:48PM
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Sure, Roselin. This is really good for entertaining because you can make it 2-3 days ahead & keep in the refrigerator:
SLICES OF SIN (serves 10-12)
8 oz semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
2 sticks butter, (1/2 lb)
1 cup sugar
4 eggs, beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. When cool enough to handle, set the loaf pan in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream.~~

    Bookmark   August 15, 2003 at 5:53PM
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How did I ever miss this one?? Sinful, that's what it is. But will try it anyhow.

    Bookmark   August 15, 2003 at 8:39PM
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Ginger, These sounds good. I think i might just fly over and i will being my fork with me.

    Bookmark   August 17, 2003 at 1:39PM
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Ginger; This sounds really good. I want to make it for Labor Day weekend, can I make it now how long will it stay fresh in the frezzer?

    Bookmark   August 19, 2003 at 10:31PM
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I suppose it would if you make sure you wrap it really well & air-tight. I've only made it & frozen it a couple of days before serving.

    Bookmark   August 20, 2003 at 6:12AM
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Well I made it on Thursday for Sunday, wrapped it well, & it is heavenly, It was really hot on Sunday & we had been at a local Wine Harvest celebration all day, then back to my house for dinner. It was a great way to end a very hot day & warm evening. Thanks for the recipe

    Bookmark   September 6, 2003 at 8:42PM
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I'm so glad you enjoyed it. Thanks for letting me know.

    Bookmark   September 6, 2003 at 8:53PM
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