Chocolate Mousse Loaf
"This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table."
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- 315 ml whipping cream, divided
- 2 egg yolks
- 300 g semisweet baking chocolate
- 75 g butter or margarine
- 80 ml light corn syrup
- 20 g confectioners' sugar
- 3 ml vanilla extract
- RASPBERRY SAUCE:
- 190 g frozen raspberries, thawed
- 40 ml light corn syrup
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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.
Notes
This was a much appreciated recipe. It is a bit heavy, wonder I can make it lighter with more foamy cream.
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| Source |
| Daphene Mille (allrecipes.com) |
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| Preparation
times |
- Prep: 15 Minutes;
- Cook: 15 Minutes;
- Total Time: 30 Minutes |
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