Chocolate Truffle Loaf - cooking recipe

Ingredients

2 cups whipping cream, divided
3 egg yolks, lightly beaten
16 ounces semisweet chocolate, chopped
1/2 cup corn syrup
1/2 cup butter
1/4 cup icing sugar
1 teaspoon vanilla

Preparation

Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
Mix 1/2 cup whipping cream with egg yolks.
Set aside.
Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
Refrigerate overnight (my preference) or freeze 3 hours.
Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
Serve plain, with a wee dollop of whipped cream or with raspberry sauce.