2 cups (1/2 pint) whipping cream, divided
3 egg yolks, slightly beaten
2 (8 oz. ea.) pkgs. semi-sweet chocolate (16 squares)
1/2 cup light corn syrup (Karo)
1/2 cup (1 stick) butter
1/4 cup confectioners' (powdered) sugar
1 tsp. vanilla extract

Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.

In a small bowl mix 1/2 cup cream with egg yolks until blended.

In large saucepan over medium heat, combine chocolate, corn syrup and butter, cook 5 minutes or until chocolate and butter melt, stirring constantly. Add egg mixture; cook 3 minutes longer, stirring constantly. Remove from heat and cool to room temperature.

In a medium-sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioners' sugar and vanilla until soft peaks form. With rubber spatula, fold cream mixture into chocolate mixture until no white streaks remain. Pour into prepared pan.

Refrigerate overnight or chill in freezer for three hours.

TOPPING:

1 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1/3 cup light corn syrup
whole raspberries (optional)
mint leaves (optional)

In a blender or food processor, puree thawed raspberries and their liquid; strain into small bowl. Stir in corn syrup. Garnish truffle loaf with fresh raspberries and mint leaves, and serve with raspberry puree.

Makes about 12 servings.

Submitted by: Mike Ford