16 ounces semisweet or Special Dark chocolate chips
1/2 cup light corn syrup
1/2 cup unsalted butter
1/4 cup powdered sugar
1 teaspoon vanilla or liqueur
Line an 8 x 4 inch loaf pan with plastic wrap, making sure it extends over all the edges. Set aside.
Place chocolate, corn syrup and butter in a heavy saucepan over very low heat. Stir until melted. Cool slightly.
Mix 1/2 Cup cream with egg yolks. Add yolk mixture to chocolate and cook over very low heat, stirring constantly, for 3 minutes. Cool to room temperature.
While it's cooling, beat remaining 1 1/2 Cups cream with the powdered sugar and flavoring (vanilla or liqueur) until soft peaks form. You do not want stiff peaks! If you're using a fruit sauce and have a liqueur to match, feel free to use that instead of the vanilla here.
Gently fold cream mixture into chocolate until well blended. Pour mixture into the prepared loaf pan and cover the top with plastic wrap. Refrigerate 6 hours or longer, or place in freezer no more than 3 hours, until firm.
Unmold onto a cutting board or plate, and cut into serving-sized slices. The width of your slices depends on just how ruinous you want to be, but since it's so rich you can usually serve 12 with this recipe.
Place each slice onto a plate and dribble a swirl of fruit sauce onto the top, if desired.
This keeps several days in the refrigerator, if you can resist it!
Sauce options: Raspberry or Strawberry- Puree a package of thawed frozen raspberries or strawberries in a blender. Strain and add 1/3 Cup light corn syrup (if you used unsweetened fruit) and 2-3 T Framboise liqueur or Strawberry extract, if desired. Mango – Puree half a bag of thawed frozen Mango chunks and then puree in a blender with 1/4 Cup light corn syrup.