Chocolate Mousse Loaf Recipes

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Ingredients

• 2 cups whipping cream, divided
• 3 egg yolks
• 16 (1 ounce) squares semisweet baking chocolate
• 1/2 cup butter or margarine
• 1/2 cup light corn syrup
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• RASPBERRY SAUCE:
• 1 (10 ounce) package frozen raspberries, thawed
• 1/4 cup light corn syrup

First Directions

1. In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.