Chocolate Pate

Directions

1. 1
   Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
2. 2
   Combine 1/2 cup cream with egg yolks; set aside.
3. 3
   Combine chocolate, corn syrup and butter or margarine in a medium saucepan.
4. 4
   Cook over low heat until melted, stirring frequently.
5. 5
   Remove from heat.
6. 6
   Add cream mixture to the saucepan.
7. 7
   Cook 1 minute over medium heat, stirring constantly.
8. 8
   Let cool to room temperature.
9. 9
   Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
10. 10
    Use a rubber scraper to gently mix the chocolate into the whipped cream.
11. 11
    Pour into the pan.
12. 12
    Cover with plastic wrap.
13. 13
    Refrigerate overnight or freeze 3 hours.
14. 14
    Garnish with whipped cream.