2 cups heavy cream
3 egg yolks
16 oz. dark chocolate
1/2 cup corn syrup, light or dark
1/2 cup butter, unsalted
1/4 cup powdered sugar
1 teaspoon vanilla extract
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.
To a microwaveable bowl, add the butter and corn syrup. Microwave for 2 minutes, stirring at the half way point. Add the chocolate to the corn syrup and butter mixture, stir in to incorporate. Whip the egg yolks with ½ cup of the heavy cream. Add the egg yolk and cream mixture and incorporate fully with the chocolate and corn syrup. Microwave the whole mixture for 2 minutes, stirring again at the halfway point. Put the mixture in the fridge to chill for 20 minutes, or until cool.
While this is cooling, add the 1 1/2 cups heavy cream, vanilla and powdered sugar to a mixing bowl, and whip to soft peak.
Once the chocolate mixture is cool, you can fold in the whipped cream. Start with a small amount of the cream and fold it into the chocolate until fully incorporated. You can then add the rest of the cream and fold into the chocolate.
Pour or scoop the mixture into the prepared mold, and refrigerate overnight. You may also chill in the freezer for 3 hours or until set, if time is short.
Raspberry Sauce
1 (10 ounce) package frozen raspberries, thawed and strained
1/3 cup Corn syrup
In a blender puree the frozen raspberries. Add the corn syrup and blend together briefly.