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.
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next party.
How to Make Individual Desserts
Prepare as directed, spooning chocolate mixture evenly into 18 paper-lined muffin cups. Remove paper liners before serving. Makes 18 servings, 1 dessert cup each.
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 21g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.