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Chocolate Mousse Loaf
SUBMITTED BY:
Daphene Mille
"This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table."
RECIPE RATING:
Read Reviews
(4)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
2 cups whipping cream, divided
3 egg yolks
16 (1 ounce) squares semisweet baking chocolate
1/2 cup butter or margarine
1/2 cup light corn syrup
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
RASPBERRY SAUCE:
1 (10 ounce) package frozen raspberries, thawed
1/4 cup light corn syrup
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 23, 2007 by snookiemommy
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snookiemommy
Nov. 23, 2007
i made this loaf for my family for thanksgiving this year...it was one of the most spectacular desserts i've ever made or tasted!!! everyone loved the flavor and richness of the mousse and since it is a very dense dessert a small slice really goes a long way...i made no alterations to the recipe, but after the loaf had set for 6 hours in the fridge, i added an oreo cookie crust...i simple crushed 20 cookies in my small food processor, added 1/4 cup of granulated white sugar and 4 tbsp melted butter (1/2 stick), mixed together and spread on top of the loaf, pressing down lightly to make sure that the crust was firm but not as to damage the integrity of the mousse...you MUST let the mousse set before adding the crust or it will sink into the mousse!!! needledd to say that it added a wonderful base for slicing and serving and the additional texture was a great complement!!! this is a sure winner for the chocolate lovers in your life!!!
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3 users found this review helpful
i made this loaf for my family for thanksgiving this year...it was one of the most spectacular...
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Reviewed on Mar. 29, 2008 by Marissa
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Marissa
Mar. 29, 2008
Not for those who don't like things rich. I have this recipe originally cut out from a magazine and I have not had one bf not go head over heels for this. Haha.
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0 users found this review helpful
Not for those who don't like things rich. I have this recipe originally cut out from a...
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Reviewed on Feb. 8, 2008 by
Jennifer B.
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Jennifer B.
Feb. 8, 2008
This was very good but the recipe was hard to read. The directions were in one big paragraph, not split up into steps, this should be fixed. The time it takes is not correct, it take much longer than stated. The mixture on the stove took 30 mins to cool alone. We'll enjoy it but I won't take the trouble of making this again.
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0 users found this review helpful
This was very good but the recipe was hard to read. The directions were in one big paragraph,...
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Reviewed on Jan. 9, 2008 by
MYHORSENUTMEG
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MYHORSENUTMEG
Jan. 9, 2008
I've made this same recipe for years. It is rich, dense, and just super chocolatey. A very elegant, impressive dessert. I make a small pool of a vanilla creme sauce on the plate, then place a slice of this loaf, then 3 small round pools of raspberry sauce on top of the vanilla sauce, about the size of a quarter.Draw a small sharp knife point through the raspberry sauce, and it ends up looking like hearts.
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0 users found this review helpful
I've made this same recipe for years. It is rich, dense, and just super chocolatey. A very...
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