Prep Time: 40 minutes
Chill Time: 4 hours or overnight
Yield: 12 servings
- 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 powdered sugar
- 1 teaspoon vanilla
- 1 10-ounce package frozen raspberries, thawed
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- Line a 9 x 5 x 3-inch loaf pan with plastic wrap. Combine 1/2 cup of the KaroŽ (reserving remaining 1/2 cup KaroŽ for later use), chocolate and butter in a large saucepan over medium heat and stir until chocolate is melted.
- Mix 1/2 cup of the cream (reserving remaining 1-1/2 cups for later use) with the egg yolks in a small bowl; add to the chocolate mixture. Cook 3 minutes over medium heat, stirring constantly; cool to room temperature.
- Beat the remaining 1-1/2 cups cream with powdered sugar and vanilla in a separate mixing bowl at medium speed until soft peaks form. Fold into the cooled chocolate mixture and stir until just combined.
- Transfer to loaf pan; cover with plastic wrap. Chill in freezer until firm, about 4 hours or overnight. For easy slicing, thaw slightly in refrigerator (30 minutes to 1 hour) before serving. Remove entire dessert from loaf pan by lifting plastic wrap lining out. Remove plastic wrap and slice into 12 servings. Drizzle with Raspberry Sauce (instructions follow).
- To prepare Raspberry Sauce, puree raspberries in blender; if desired, strain puree to remove seeds. Stir in the remaining 1/2 cup of KaroŽ. Serve over Chocolate Decadence.
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