Chocolate Mousse Loaf With Raspberry Purée

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Southern Living


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2 cups whipping cream, divided

2 (8-ounce) packages semisweet chocolate squares

1/2 cup light corn syrup

1/2 cup butter or margarine

1/4 cup sifted powdered sugar

1 teaspoon vanilla extract

1 (10-ounce) package frozen raspberries, thawed

Garnishes: fresh mint sprigs, fresh raspberries

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