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

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!