Directions:
- Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
- Combine 1/4 cup cream with egg yolk; set aside.
- Combine chocolate, corn syrup and butter in a medium saucepan.
- Cook over low heat until melted, stirring frequently.
- Remove from heat.
- Add cream mixture to saucepan.
- Cook 1 minute over medium heat, stirring constantly.
- Let cool to room temperature.
- Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
- Use a rubber scraper to gently mix the chocolate into the whipped cream.
- Pour into pan.
- Cover with plastic wrap.
- Refrigerate overnight or freeze 3 hours.
- Spoon some warmed raspberry jelly on a dessert plate (optional).
- Place a slice of chocolate pate on plate.
- Garnish with whipped cream and fresh raspberries.
- Makes 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.82 Kcal (2139 kJ) | ||
| Calories from fat | 331.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.8g | 57% | |
|---|---|---|---|
| Cholesterol | 89.64mg | 30% | |
| Sodium | 58.14mg | 2% | |
| Potassium | 254.07mg | 5% | |
| Total Carbs | 51.52g | 17% | |
| Sugars | 45.35g | 181% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 409.54 Kcal (1715 kJ) | ||
| Calories from fat | 265.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.51g | 57% | |
|---|---|---|---|
| Cholesterol | 71.87mg | 30% | |
| Sodium | 46.61mg | 2% | |
| Potassium | 203.69mg | 5% | |
| Total Carbs | 41.31g | 17% | |
| Sugars | 36.36g | 181% | |
| Dietary Fiber | 2.73g | 14% | |
| Protein | 3.2g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 10% | |
| Calcium | 40.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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