Chocolate Ruin with Fruit Sauce
- Yield: 12 servings
- 2cups heavy cream, divided
- 3-- egg yolks, lightly beaten
- 16ounces semisweet or Special Dark chocolate chips
- 1/2cup light corn syrup
- 1/2cup unsalted butter
- 1/4cup powdered sugar
- 1teaspoon vanilla or liqueur
- Line an 8 x 4 inch loaf pan with plastic wrap, making sure it extends over all the edges. Set aside.
- Place chocolate, corn syrup and butter in a heavy saucepan over very low heat. Stir until melted. Cool slightly.
- Mix 1/2 Cup cream with egg yolks. Add yolk mixture to chocolate and cook over very low heat, stirring constantly, for 3 minutes. Cool to room temperature.
- While it's cooling, beat remaining 1 1/2 Cups cream with the powdered sugar and flavoring (vanilla or liqueur) until soft peaks form. You do not want stiff peaks! If you're using a fruit sauce and have a liqueur to match, feel free to use that instead of the vanilla here.
- Gently fold cream mixture into chocolate until well blended. Pour mixture into the prepared loaf pan and cover the top with plastic wrap. Refrigerate 6 hours or longer, or place in freezer no more than 3 hours, until firm.
- Unmold onto a cutting board or plate, and cut into serving-sized slices. The width of your slices depends on just how ruinous you want to be, but since it's so rich you can usually serve 12 with this recipe.
- Place each slice onto a plate and dribble a swirl of fruit sauce onto the top, if desired.
- This keeps several days in the refrigerator, if you can resist it!
- Sauce options: Raspberry or Strawberry– Puree a package of thawed frozen raspberries or strawberries in a blender. Strain and add 1/3 Cup light corn syrup (if you used unsweetened fruit) and 2-3 T Framboise liqueur or Strawberry extract, if desired. Mango – Puree half a bag of thawed frozen Mango chunks and then puree in a blender with 1/4 Cup light corn syrup.