Chocolate Pate with Raspberries

• 1 12 cups heavy cream
• 1 egg yolk
• 12 ounces semisweet chocolate
• 13 cup corn syrup
• 14 cup butter or 14 cup margarine
• 1 teaspoon vanilla
• whipped cream, garnish
• raspberry jelly or currant jelly
• raspberries (to garnish)

1. Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
2. Combine 1/4 cup cream with egg yolk; set aside.
3. Combine chocolate, corn syrup and butter in a medium saucepan.
4. Cook over low heat until melted, stirring frequently.
5. Remove from heat.
6. Add cream mixture to saucepan.
7. Cook 1 minute over medium heat, stirring constantly.
8. Let cool to room temperature.
9. Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
10. Use a rubber scraper to gently mix the chocolate into the whipped cream.
11. Pour into pan.
12. Cover with plastic wrap.
13. Refrigerate overnight or freeze 3 hours.
14. Spoon some warmed raspberry jelly on a dessert plate (optional).
15. Place a slice of chocolate pate on plate.
16. Garnish with whipped cream and fresh raspberries.
17. Makes 10 servings.

heavy cream, egg yolk, chocolate, corn syrup, butter, vanilla, whipped cream, raspberry jelly, raspberries

Taken from www.food.com/recipe/chocolate-pate-with-raspberries-43370 (may not work)