2 pkg. semi-sweet chocolate (8 sq. each)
1/2 c. butter or margarine
1/2 c. corn syrup
2 cups whipping cream, divided
3 egg yolks, lightly beaten
1/4 c. powdered sugar
1 ts. vanilla
1 c. fresh raspberries, pureed

Line 8 x 4 loaf pan with plastic wrap.
Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly.
Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended.
Gradually stir into chocolate mixture.
Cook 3 minutes, stirring constantly.
Cool to room temperature.
Win electric mixer on med-high speed, beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl until soft peaks form.
Add to chocolate mixture; stir gently until well blended.
Pour into prepared pan.
Refrigerate overnight or freeze 3 hours.
Turn out onto serving plate; remove plastic wrap.
Cut into 12 slices.
Place 1 slice on each dessert plate and top with 2 tablespoon of the raspberry puree.