Double-Chocolate Truffle Dessert

• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into pieces
• 1/2 cup butter or margarine
• 1/2 cup light corn syrup
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (10 oz.) frozen strawberries, thawed, pureed
• 16 small fresh strawberries

1. Line 8x4-inch loaf pan with plastic wrap.
2. Microwave first 4 ingredients in medium microwaveable bowl on HIGH 2-1/2 min.
3. or until chocolates and butter are completely melted and mixture is well blended, stirring after 1-1/2 min.
4. Cool completely.
5. Stir in vanilla.
6. Refrigerate 30 min.
7. or until thickened.
8. Spoon 1/2 cup COOL WHIP into small bowl.
9. Refrigerate for later use.
10. Gradually add remaining COOL WHIP to chocolate mixture, stirring constantly until well blended.
11. Spoon into prepared pan.
12. Refrigerate 3 hours.
13. Unmold dessert onto plate; remove plastic wrap.
14. Top dessert with reserved COOL WHIP.
15. Cut dessert into slices; top with strawberry puree and whole strawberries.

chocolate, s, butter, light corn syrup, vanilla, frozen strawberries, fresh strawberries

Taken from www.kraftrecipes.com/recipes/double-chocolate-truffle-dessert-89954.aspx (may not work)