• 12servings
  • 30minutes
  • 277calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsZinc, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups heavy whipping cream, divided

  2. 3 egg yolks

  3. 16 ounces semisweet chocolate, chopped

  4. 1/2 cup butter, cubed

  5. 1/2 cup light corn syrup

  6. 1/4 cup confectioners' sugar

  7. 1 teaspoon vanilla extract


  9. 1 package (10 ounces) frozen raspberries, thawed

  10. 1/4 cup light corn syrup

Instructions Jump to Ingredients ↑

  1. Chocolate Mousse Loaf Recipe photo by Taste of Home 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.

  2. 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.

  3. Pour into a 9-in. x 5-in. loaf pan that has been lined with plastic wrap. Refrigerate for 8-10 hours.

  4. 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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