Chocolate Mousse Loaf With Raspberry Purée

• 2 cups whipping cream, divided
• 2 (8-ounce) packages semisweet chocolate squares
• 1/2 cup light corn syrup
• 1/2 cup butter or margarine
• 1/4 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 (10-ounce) package frozen raspberries, thawed
• Garnishes: fresh mint sprigs, fresh raspberries

1. Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside.
2. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.
3. Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.
4. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.
5. Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

whipping cream, chocolate squares, light corn syrup, butter, powdered sugar, vanilla, frozen raspberries, fresh mint sprigs

Taken from www.epicurious.com/recipes/member/views/chocolate-mousse-loaf-with-raspberry-puree-1279077 (may not work)