Chocolate Truffle Loaf with Sweet Raspberry Sauce

2 cups Deans® heavy cream
3 egg yolk
1 6oz. squares Nestle® semisweet chocolate
1/2 cup Karo® corn syrup
1/2 cup margarine
1/4 cup confectioners’ sugar
1 tsp vanilla

Sweet Raspberry sauce:
1 10oz pkg frozen raspberries, thawed
1/3 cup Karo® corn syrup

Line 9 x 5 glass loaf pan with plastic wrap. In small bowl, mix 1/2 cup cream with egg yolks. Set aside.

In large saucepan, combine chocolate, 1/2 cup corn syrup and margarine. Stir over medium heat until melted. Add egg mixture. Cook 3 minutes over
medium heat, stirring constantly. Remove from heat and cool to room temp.

In small bowl with mixer at medium speed, beat remaining cream, sugar and
vanilla until soft peaks form. Gently fold into chocolate mixture just
until combined. Pour into prepared pan; cover with plastic wrap. Refrigerate overnight or chill in freezer 3 hours.

Meanwhile, in blender or food processor, puree raspberries. Strain to remove seeds. Stir in 1/3 cup corn syrup.

Slice loaf and serve with sauce.

12 servings