Rich Dense Chocolate Paté


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Cut this into very thin slices; it is very rich and very good!

16 ounces semisweet baking chocolate (not chocolate chips)

½ cup corn syrup

½ cup (1 stick) margarine

2 cups pareve whip

3 egg yolks

¼ cup powdered sugar

1 teaspoon vanilla

Line an 8 x 4-inch loaf pan with plastic wrap. In a medium pot, over a low to medium heat, melt together chocolate, corn syrup and margarine.  Stir until smooth.  Beat ½ cup of whip with egg yolks until well combined.  Pour, very gradually, into chocolate mixture, stirring constantly.  Cook for about 3 minutes; remove from heat and cool to room temperature.  Beat together remaining 1-1/2 cups whip, powdered sugar and vanilla until slightly more than soft peaks form.  Fold gently into chocolate mixture until completely combined.  Pour into prepared pan and freeze for at least 3 hours.  To serve, unmold onto plate; remove plastic wrap and garnish with berries if desired.

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