Chocolate Truffle Loaf With Raspberry Sauce - cooking recipe

Ingredients

2 cups whipping cream, divided
3 egg yolks, slightly beaten
2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares
1/2 cup cups Karo light corn syrup, divided
1/3 cup Karo light corn syrup, divided
1/2 cup butter or 1/2 cup margarine
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries in light syrup, thawed
whole raspberries (optional)
mint leaf (optional)

Preparation

Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
In a small bowl mix 1/2 cup cream with egg yolks until blended.
In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
Add egg mixture; cook three minutes longer, stirring constantly.
Remove from heat and cool to room temperature.
In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.