Sliced Chocolate Mousse over Crème Anglaise

Sliced Chocolate Mousse over Crème Anglaise
Serves 16
1 pt. heavy cream, divided
16 oz. dark baking chocolate, broken into small pieces
½ cup light corn syrup
½ cup unsalted butter
¼ cup sifted powdered sugar
1 tsp. vanilla extract
2 recipes Crème Anglaise
6 oz. fresh raspberries
- fresh mint sprigs

Line a 9x5" loaf pan with plastic wrap, extending wrap over the sides of the pan; set aside. In a medium saucepan, cook 1/2 cup cream, chocolate, corn syrup and butter over low heat until chocolate melts (6-8 min.), stirring constantly; cool to room temperature. In a large mixing bowl, beat remaining cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form; fold in cooled chocolate mixture. Pour into prepared pan; refrigerate until firm (6-8 hrs.). Lift mousse out of pan with plastic wrap; let stand at room temperature 45 min. for easier slicing. Spoon a pool of Crème Anglaise onto serving plate(s); place sliced mousse over sauce; garnish with raspberries and mint.