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.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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