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CHOCOLATE DECADENCE WITH RASPBERRY SAUCE
1 cup KaroŽ Light Corn Syrup, divided
16 ounces semisweet chocolate
1/2 cup butter
2 cups heavy cream, divided
3 egg yolks
1/4 cup confectioners' sugar
1 teaspoon vanilla
1 (10-ounce) package frozen raspberries, thawed
Line a 9x5x3-inch loaf pan with plastic wrap.
In a large saucepan, stir 1/2 cup Karo, chocolate and butter over medium heat until melted.
In a small bowl, mix 1/2 cup of the cream with the egg yolks; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature.
Separately, beat the remaining 1 1/2 cups of cream, sugar and vanilla at medium speed until soft peaks form. Fold into the chocolate mixture until just combined. Put into loaf pan; cover with plastic wrap.
Refrigerate overnight or chill in the freezer for 3 hours.
FOR SAUCE:
Puree raspberries; strain to remove seeds. Stir in the remaining 1/2 cup of Karo. Serve over Chocolate Decadence.
Makes 12 servings
Source: Karo Syrup
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