Chocolate Pate with Raspberries

1. 1

   Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.

2. 2

   Combine 1/4 cup cream with egg yolk; set aside.

3. 3

   Combine chocolate, corn syrup and butter in a medium saucepan.

4. 4

   Cook over low heat until melted, stirring frequently.

5. 5

   Remove from heat.

6. 6

   Add cream mixture to saucepan.

7. 7

   Cook 1 minute over medium heat, stirring constantly.

8. 8

   Let cool to room temperature.

9. 9

   Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.

10. 10

    Use a rubber scraper to gently mix the chocolate into the whipped cream.

11. 11

    Pour into pan.

12. 12

    Cover with plastic wrap.

13. 13

    Refrigerate overnight or freeze 3 hours.

14. 14

    Spoon some warmed raspberry jelly on a dessert plate (optional).

15. 15

    Place a slice of chocolate pate on plate.

16. 16

    Garnish with whipped cream and fresh raspberries.

* Per serving · 4 servings · Values may vary.