2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 pkg (8 oz. each) semi sweet chocolate
1/2 c. light or dark corn syrup
1/2 c. butter
1/4 c. confectioner's sugar
1 tsp. vanilla
Raspberry Sauce (follows)

Line 8-1/2x4-1/2x2-1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolk. 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. (Microwave directions: In 3 quart microwavable bowl, mix chocolate, corn syrup and butter. Microwave at high (100%) stirring twice, 2 to 2 1/2 minutes or until melted. Stir in egg mixture. Microwave, stirring twice, 3 minutes.) 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.

In blender puree
1 pkg (10 oz.) frozen raspberries, thawed; and strained
Stir in 1/3 cup corn syrup