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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table. Ingredients:
2 cups heavy whipping cream, divided |
3 egg yolks |
16 ounces semisweet chocolate, chopped |
1/2 cup butter, cubed |
1/2 cup light corn syrup |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
raspberry sauce: |
1 package (10 ounces) frozen raspberries, thawed |
1/4 cup light corn syrup |
Directions:
1. In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool.
2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture.
3. Pour into a 9-in. x 5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
4. 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. Yield: 12-14 servings.
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