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Chocolate Mousse Loaf

 Chocolate Mousse Loaf
This showstopping loaf would make a tempting centerpiece for the most sumptuous holiday table.
12-14 ServingsPrep: 15 min. + chilling Cook: 15 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1/4 cup light corn syrup


  • 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.

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Chocolate Mousse Loaf (continued)

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.