There comes a time in life for all Chocoholics they wonder if there is an ultimate satisfaction of the chocolate.

I am here to say: “Yes there is.”

When I got there for many years one of my desserts for Christmas, I caught because I thought I was in heaven when I tasted. The reaction of my guests for dinner, it was very quiet. You could literally hear a pin drop in the dining room while we all enjoyed every bite delicious.

Needless to say, I want this dessert on the table, not only for Christmas, but for all the holidays.

I hope you like it as much as we all have over the years.

Chocolate truffles with raspberry sauce                   

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

Line a loaf pan 9 x 5 x 3 with plastic wrap over the sides of the bread to cover the coverage

1. Mix 1 / 2 cup corn syrup, chocolate and butter in a medium saucepan over medium heat

Heat and stir until the chocolate is melted and mixed.
2. Mix 1 / 2 cream and egg yolks in small bowl. Add chocolate mixture.

Cook 3 minutes over medium heat, stirring constantly … Cool to room temperature.
3. Beat remaining 1 1 / 2 cup of cream with powdered sugar, vanilla sugar

Separate bowl at medium speed until soft peaks form. .
4. Fold whipped cream into the cooled chocolate mixture together until all.
5. Transferring enter the chocolate mixture over the bread-lined pan with plastic

Wrap.
6. Chill in freezer for 4 hours or until firm.
7. To facilitate Serve in slices, slightly thawed in the refrigerator (30 minutes to 1 hour) before.
8. Remove from the pan loaf truffle waiver of the plastic packaging of the pan.
9. Put on a decorative plate, cocoa powder and sprinkle on top and drizzle raspberry sauce

To prepare the raspberry sauce:

Puree raspberries in a blender, if desired, strain puree to remove seeds. Stir Stir in remaining corn syrup until smooth.