Chocolate Mousse Loaf Recipe

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This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table.

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Chocolate Mousse Loaf Recipe

Prep: 15 min. + chilling Cook: 15 min.

Yield: 12-14 Servings

15 15 30

Ingredients

2 cups heavy whipping cream, divided
3 egg yolks
16 ounces semisweet chocolate, chopped
1/2 cup butter, cubed
1/2 cup light corn syrup
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries, thawed
1/4 cup light corn syrup

Directions

In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold into chocolate mixture.
Pour into a 9-in. x 5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.
For sauce, place raspberries in a blender; cover and puree. Strain and discard seeds. Stir corn syrup into raspberry puree; refrigerate. Unmold mousse onto a serving platter; serve with raspberry sauce. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 277 calories, 21 g fat (13 g saturated fat), 110 mg cholesterol, 102 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Mousse Loaf in Country Woman Christmas Annual 1998, p43

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Chocolate Mousse Loaf

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2009 by crazygirl

The Mousse is delicious. The recipe is a wreck. The online directions are not sufficient. I would not have been able to make the recipe if I didn't own the book it was published in.