Chocolate Truffle Loaf

Line 8x4-inch loaf pan with plastic wrap.

Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.

Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form.

Add to chocolate mixture; stir gently until well blended.

Pour into prepared pan.

Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap.

Cut into 12 slices.

Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.