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

Line 8 1/2" x 4 1/2" x 2 1/2" loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolk. In 3 quart saucepan, stir chocolate and corn syrup and butter over medium heat until melted. Add egg mixture. Stirring constantly cook 3 minutes; cool. Beat remaining cream, sugar and vanilla; soft peaks. Fold into cool chocolate mixture. Chill overnight.

RASPBERRY SAUCE:

1 (10 oz.) frozen raspberries, thawed
1/3 c. Karo

Puree berries and add Karo. Place sauce on plate. Top with small slice of truffles. Serves 12 or more.