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Double Chocolate Truffle Dessert recipe
1 1/2 pkg. semi-sweet chocolate (12 squares)
4 sq. unsweetened Baking Chocolate
1/2 c. butter or margarine
1/2 c, corn syrup
1 ts. vanilla
1 tub frozen whipped topping, thawed, divided (8 oz.)
1 pkg. frozen strawberries, thawed, pureed (10 oz.)
12 small fresh strawberries
Line 8 x 4 loaf pan with plastic wrap.
In a medium sauce pan, melt chocolates, butter and corn syrup, stirring until smooth.
Stir in vanilla; cover.
Refrigerate 30 minutes or until thickened.
Remove 1/2 cup of the whipped topping; place in small bowl.
Cover and refrigerate for later use.
Gradually add remaining whipped topping to chocolate mixture, stirring constantly until well blended.
Spoon into prepared pan.
Refrigerate for 3 hours or freeze 1 hour.
Turn out onto serving plate; remove plastic wrap.
Let stand 15 minutes.
Top with reserved 1/2 cup whipped topping.
Cut into 12 slices.
Place 1 slice on each of 12 dessert plates; top each with 2 tablespoons of the pureed strawberries and 1 fresh strawberry.
Store leftover dessert in refrigerator or freezer.