Chocolate Truffle Loaf

So after last weekend's banquet we had some ingredients left over, including six pounds of mandarin oranges, 1.5 liters of whipping cream and about 4 bricks of butter. So I've been trying to use these things up.

Fortunately it was a friend's birthday this past week so I made him a chocolate truffle loaf 'cake' and used up a significant portion of the whipping cream and some of the butter. (I'm taking the oranges to the school today to feed to hungry university students studying for exams)

Chocolate Truffle Loaf

3 egg yolks
1/2 cup whipping cream

16 oz semi-sweet chocolate (2 boxes of the Bakers stuff or that much in chocolate chips)
1/2 cup corn syrup (the recipe said light, but I just used regular)
1/2 cup butter

1/4 cup icing sugar
1 1/2 cups whipping cream
1 tsp vanilla

Line loaf pan with plastic wrap.

Whisk together egg yolks and 1/2 cup whipping cream. Set aside.

In a medium pot melt together chocolate, corn syrup and butter on medium heat until melted and well combined. Stir in egg mixture and continue to cook for about 3 minutes, or until it starts to thicken. Let cool to room temperature.

Mix together icing sugar, whipping cream and vanilla and beat on high speed with electric mixer until stiff peaks form.

Fold whipping cream into (cooled) chocolate mixture until it is one consistent colour.

Pour into prepared loaf pan. Cool in fridge for several hours until firm. (I did a couple hours in the fridge and a couple in the freezer because I was in a hurry)

Turn out onto serving plate and remove plastic wrap.

This was a super rich, super tasty dessert and my mother has requested that I make it for Christmas Dinner. :)