Chocolate Mousse Loaf

SUBMITTED BY: Daphene Mille

"This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table."

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USMETRIC

In a bowl, whisk 1/2 cup whipping cream and egg yolks; set aside. In a 3-qt. saucepan, heat chocolate, butter and corn syrup over low heat until chocolate and butter are melted. Remove from the heat. Stir about 1 cup into the egg yolk mixture; return all to the pan. Cook and stir over low heat until mixture coats the back of a metal spoon or reaches 160 degrees F. Remove from the heat; cool. In a mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form. Fold into chocolate mixture until well blended. Pour into a 9-in. x 5-in. x 3-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours. For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce.

Reviewed on Nov. 23, 2007 by snookiemommy

i made this loaf for my family for thanksgiving this year...it was one of the most spectacular... MORE

Reviewed on Mar. 29, 2008 by Marissa

Not for those who don't like things rich. I have this recipe originally cut out from a... MORE

Reviewed on Feb. 8, 2008 by Jennifer B.

This was very good but the recipe was hard to read. The directions were in one big paragraph,... MORE

Reviewed on Jan. 9, 2008 by MYHORSENUTMEG

I've made this same recipe for years. It is rich, dense, and just super chocolatey. A very... MORE