Mocha Truffle Loaf

The Editors
Makes 10 to 12 servings.
Preparation Method
Margee Berry, White Salmon, Washington
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This recipe won first prize in Coffee Recipe Contest featured in The 2011 Old Farmer’s Almanac.

2 cups heavy cream, divided
3 egg yolks, beaten
12 ounces semisweet chocolate chips
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
2 teaspoons instant espresso powder
2 ounces cream cheese, at room temperature, cut into chunks
1/4 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons coffee nib bits, optional

Line a 9x5x2-1/2-inch loaf pan with plastic wrap.

In a small bowl, whisk 1/2 cup of cream and the yolks. Set aside.

In a saucepan over medium heat, warm the chocolate, corn syrup, butter, and espresso powder, stirring until the chocolate is melted. Reduce the heat to low, then slowly whisk in the egg yolk mixture. Whisk for 3 minutes. Remove from the heat and set aside to cool to room temperature.

In a large bowl, beat the remaining cream, cream cheese, sugar, and vanilla until soft peaks form. Fold in the chocolate mixture just until blended. Pour into the loaf pan, then sprinkle the top with coffee nib bits, if desired. Refrigerate overnight or chill in the freezer until firm, about 3 hours.

To serve, remove the chocolate loaf from pan. Peal off the plastic wrap. Rest the loaf at room temperature for 10 minutes, then slice with a sharp knife.

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