Chocolate Paté

Serves 12

3 cups heavy cream

2 large egg yolk

24 ounces semi-sweet chocolate

2/3 cup corn syrup

1/2 cup butter

2 teaspoon vanilla extract

Whipped cream, garnish

 Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap. Combine 1/2 cup cream with egg yolks; 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.  Garnish with whipped cream.