This is an awesome dessert that will impress any guests you decide to share it with. It’s so rich that I need the raspberry sauce to balance the flavors. However, if you’re a die-hard chocaholic then feel free to leave the raspberry sauce out.

Ingredients

• 2 cups whipping cream, divided
• 8 ounces semi sweet chocolate chips
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1/4 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 (10 oz) package frozen raspberries – thawed

Directions

Make the Mousse Loaf. Line 9×5″ loaf pan with plastic wrap, extend edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, semisweet chocolate, corn syrup, & butter in heavy saucepan; cook, stirring constantly, over low heat until choc. melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar & vanilla until stiff peaks form; fold into chocolate mixture. Pour into prepared loaf pan and chill at least 8 hours.

Make the raspberry sauce. Process raspberries in a blender until smooth. Pour puree through wire-mesh strainer, pressing with back of a spoon. Discard seeds, chill. Invert mousse onto serving platter, remove plastic wrap. slice loaf & serve with raspberry sauce.

Servings: 16