2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 (8 oz.) pkgs. semi-sweet chocolate
1/2 c. light corn syrup
1/2 c. butter
1/4 c. confectioners' sugar
1 tsp. vanilla
Raspberry Sauce

Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3 quart saucepan, stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar, and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with Raspberry Sauce. Serves 12.