Chocolate Truffle Loaf

• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup corn syrup
• 2 cups whipping cream, divided
• 3 egg yolks, lightly beaten
• 1/4 cup powdered sugar
• 1 tsp. vanilla
• 1 cup fresh raspberries

1. Line 8x4-inch loaf pan with plastic wrap.
2. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly.
3. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended.
4. Gradually stir into chocolate mixture.
5. Cook 3 minutes, stirring constantly.
6. Cool to room temperature.
7. Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form.
8. Add to chocolate mixture; stir gently until well blended.
9. Pour into prepared pan.
10. Refrigerate overnight or freeze 3 hours.
11. Unmold onto serving plate; remove plastic wrap.
12. Cut into 12 slices.
13. Place 1 slice on each dessert plate; top with 2 Tbsp.
14. of the Raspberry Sauce and about 1 Tbsp.
15. of the raspberries.

chocolate, butter, corn syrup, whipping cream, egg yolks, powdered sugar, vanilla, fresh raspberries

Taken from www.kraftrecipes.com/recipes/-33466.aspx (may not work)