Chocolate Pate

Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap. Combine 1/2 cup cream with egg yolks; set aside.

Combine chocolate, corn syrup and butter or margarine in a medium saucepan. Cook over low heat until melted, stirring frequently. Remove from heat. Add cream mixture to the saucepan. Cook 1 minute over medium heat, stirring constantly. Let cool to room temperature.

Beat remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream. Pour into the pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours. Garnish with whipped cream.