366977 Fri Feb 02 11:50:00 -0800 2007 6 31 Home Cooking 0 2253828 Does anyone have a recipe that fits that description? I have some recipes to try with adjustments, but nothing yet that fits that title perfectly. I'd like something tried and true. Fri Feb 02 11:50:00 -0800 2007 12037 Ida Red 1 2254491 Does the title have to be that exactly? I have a recipe that I've made before called "Chocolate Truffle Loaf with Raspberry Sauce" this is wonderful! Let me know if you want it and I'll gladly post it. The "truffle loaf" is like a molded mousse...quite lovely. Fri Feb 02 14:20:07 -0800 2007 2253828 11921 wyf4lyf 2 2254608 My mother's signature dessert!!! It's amazing (and foolpoof)! Fri Feb 02 14:53:00 -0800 2007 2254491 14995 macrogal 2 2254742 Sounds good, I'd love to see the recipe. No, I'm not looking for a recipe with that tiltle exacly, just something that could be titled that. Fri Feb 02 15:32:41 -0800 2007 2254491 12037 Ida Red 3 2255033 If you want a darker mousse, use bittersweet chocolate instead. I'd also get some fresh raspberries for garnish (though they are quite pricey right now...) CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE 2 c. heavy cream, divided 3 egg yolks, slightly beaten 2 (8 oz.) pkgs. semi-sweet chocolate 1/2 c. light corn syrup 1/2 c. butter 1/4 c. confectioners' sugar 1 tsp. vanilla Sauce: 10 oz. frozen raspberries, thawed 1/3C light corn syrup Fresh raspberries for garnish Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3 quart saucepan, stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture, stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar, and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce. Serves 12. Raspberry Sauce: In blender, puree 1 (10 ounce) package frozen raspberries, thawed; strain. Stir in 1/3 cup corn syrup. Fri Feb 02 17:13:21 -0800 2007 2254742 11921 wyf4lyf 1 2254770 Sure: Mousse - 1) Whip 3 cups Heavy Cream (40%) to soft peak 2) over hot water bath, melt 8 oz. Bittersweet Choc. 3) In bowl, over hot water, whisk together 3 egg yolks, 2 Tbl. Sugar and 1 oz. water. until thick and light colored. 4) Add warm eggs to cream, add hot choc. and whip. In ring, place a thin layer of chocolate cake and then pour 1/2 mousse, cover mousse with frozen (fresh) raspberries) Fill ring to top with remaining mousse, level. Freeze or refrigerate. Fri Feb 02 15:43:14 -0800 2007 2253828 66717 bakingpw 1 2256114 Thank you! Both of those recipes sound great. Because it's wintertime here, I'm still thinking of something somewhat baked (even though I describe "mousse"). So after my post I popped open Maida Heatter's Book of Great Desserts. I'm intrigued by her Chocolate Mousse Tort (where you bake 1/2 of the mousse mixture) and also her Queen Mother's Cake. Does anyone have any experience with those two recipes? Which one would most fit the above title? (I can still get the raspberries in there). Sat Feb 03 08:01:01 -0800 2007 2253828 12037 Ida Red