Chocolate Pate with Raspberries

A co-worker gave this recipe to me for an upcoming baby shower dessert. Can hardly wait to taste it!

• Ready In: 22 mins
• Serves: 10
• Yields: 1 8x8 pan

Ingredients

• 1 1⁄2 cups heavy cream
• 1  egg yolk
• 12  ounces  semisweet chocolate
• 1⁄3 cup corn syrup
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  teaspoon vanilla
•  whipped cream, garnish
•  raspberry jelly or  currant jelly
•  raspberries (to garnish)

Directions

1. Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
2. Combine 1/4 cup cream with egg yolk; set aside.
3. Combine chocolate, corn syrup and butter in a medium saucepan.
4. Cook over low heat until melted, stirring frequently.
5. Remove from heat.
6. Add cream mixture to saucepan.
7. Cook 1 minute over medium heat, stirring constantly.
8. Let cool to room temperature.
9. Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
10. Use a rubber scraper to gently mix the chocolate into the whipped cream.
11. Pour into pan.
12. Cover with plastic wrap.
13. Refrigerate overnight or freeze 3 hours.
14. Spoon some warmed raspberry jelly on a dessert plate (optional).
15. Place a slice of chocolate pate on plate.
16. Garnish with whipped cream and fresh raspberries.
17. Makes 10 servings.