Chocolate Truffle Loaf with Raspberry Sauce

Chocolate Truffle Loaf with Raspberry Sauce

2 cups heavy cream, divided3 egg yolks, slightly beaten2 (8 ounce) packages Baker's Semi Sweet Chocolate1/2 cup Karo Light or Dark corn Syrup1/2 cup butter1/4 cup confectioners' sugar1 teaspoon vanilla extract

Raspberry SauceLine an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks.In a 3-quart saucepan stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture. Cook for 3 minutes, stirring constantly. Cool to room temperature.Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce.

Raspberry Sauce1 (10 ounce) package frozen raspberries, thawed and strained1/3 cup Karo Corn syrupIn blender puree raspberries. Stir in corn syrup.