Ingredients for Buffalo Truffle Loaf
- 1 1/2 cups (360ml) heavy cream
- 3 large egg yolks
- Semisweet Chocolate
- Light Karo Syrup
- 4 tablespoons (57g) unsalted butter
- Powdered Sugar
- 1 teaspoon pure vanilla extract
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How to Make Buffalo Truffle Loaf
- Line a 9x5 inch loaf pan with plastic wrap, leaving overhang on the sides to lift out the loaf later.
- In a medium bowl, whisk together 1/2 cup (120ml) heavy cream and 3 large egg yolks until light and frothy.
- In a medium saucepan over medium heat, melt 12 ounces (340g) semi-sweet chocolate, 1/4 cup (50ml) light corn syrup, and 4 tablespoons (57g) unsalted butter, stirring frequently until smooth and melted.
- Gradually whisk the egg yolk mixture into the melted chocolate mixture. Cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat immediately.
- Let the chocolate mixture cool completely to room temperature. This is crucial for preventing a grainy texture.
- In a large bowl, beat 1 cup (240ml) heavy cream, 1/4 cup (50g) granulated sugar, and 1 teaspoon pure vanilla extract using a hand mixer or stand mixer until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined. Be careful not to overmix.
- Pour the mixture into the prepared loaf pan and smooth the top.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the loaf to set completely.
- Once chilled, lift the loaf from the pan using the plastic wrap overhang. Slice and serve chilled, garnished with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
322g
Fat
1595g
Carbs
103g