Ingredients:
1 1/2 cups heavy cream
1 egg yolks
12 ounces semisweet chocolate
1/3 cup corn syrup
1/4 cup butter or 1/4 cup margarine
1 teaspoon vanilla
whipped cream, garnish
raspberry jelly or currant jelly
raspberries ( to garnish)
Directions:
Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
Combine 1/4 cup cream with egg yolk; set aside.
Combine chocolate, corn syrup and butter in a medium saucepan.
Cook over low heat until melted, stirring frequently.
Remove from heat.
Add cream mixture to saucepan.
Cook 1 minute over medium heat, stirring constantly.
Let cool to room temperature.
Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
Use a rubber scraper to gently mix the chocolate into the whipped cream.
Pour into pan.
Cover with plastic wrap.
Refrigerate overnight or freeze 3 hours.
Spoon some warmed raspberry jelly on a dessert plate (optional).
Place a slice of chocolate pate on plate.
Garnish with whipped cream and fresh raspberries.
Makes 10 servings.
Servings: Serve
Time preparation: 20 min.
Time total: 22 min.