Chocolate Mousse Loaf with Raspberry Purée

Name: Chocolate Mousse Loaf with Raspberry Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter or margarine; 118 milliliters light corn syrup; 1 sprig Garnishes: fresh mint fresh raspberries; 59 milliliters sifted powdered sugar; 283 grams package frozen raspberries, thawed; 454 grams packages semisweet chocolate squares; 1 teaspoon vanilla extract; 473 milliliters whipping cream, divided

This recipe serves 16. Watching your figure? This gluten free recipe has 365 calories, 3g of protein, and 28g of fat per serving. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up butter, corn syrup, semisweet chocolate squares, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Ingredients you will need

Whipping Cream

Corn Syrup

Chocolate

Butter

Equipment you will use

Sauce Pan

Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.

Ingredients you will need

Powdered Sugar