Double-chocolate Truffle Dessert Recipe

Directions:

1. Line 8x4-inch loaf pan with plastic wrap.
2. Microwave chocolates, butter and corn syrup in medium microwaveable bowl on HIGH 2-1/2 min. or until chocolates and butter are completely melted, stirring after 1-1/2 min.
3. Cool completely.
4. Stir in vanilla; cover. Refrigerate 30 min. or until thickened.
5. Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use.
6. Gradually add remaining whipped topping to chocolate mixture, stirring constantly until well blended.
7. Spoon into prepared pan.
8. Refrigerate 3 hours or freeze 1 hour.
9. Unmold onto serving plate; remove plastic wrap. Let stand 15 min. Top with reserved 1/2 cup whipped topping. Cut into 12 slices.
10. Place 1 slice on each of 12 dessert plates; top each with 2 Tbsp. of the pureed strawberries and 1 fresh strawberry.
11. Store leftover dessert in refrigerator or freezer.