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Line 8½ x 4½ x 2½ inch loaf pan with plastic wrap. Mix ½ cup cream with egg yolks. In 3-qt saucepan stir choclate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with Raspberry Sauce.
Your Chocolate Truffle Loaf is ready. Buon appetito!
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