Chocolate Mousse with Raspberry Puree

I've had this mousse recipe for years, it's smooth, creamy and just right for special occasions!

2 cups whipping cream, divided
8 ounces chocolate chips
1/2 cup light corn syrup
1/2 cup butter
1/4 cup confectioner's sugar
1 tsp. vanilla extract

1 package frozen raspberries (10-12 ounces), thawed
sugar (to taste)
1-2 tsp. lemon juice

Line a 9x5 inch loafpan (or 3 mini loafpans) with plastic wrap, extending edges of plastic wrap over the sides of the pan; set aside.

Combine 1/2 cup whipping cream, chocolate chips, corn syrup, & butter in a saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool to room temperature.

Beat 1 1/2 cups whipping cream, confectioner's sugar & vanilla at high speed with a mixer until stiff peaks form; fold into the cooled chocolate mixture. Pour into the prepared pan(s) and chill at least 8 hours.

Process thawed raspberries in a blender until smooth, add lemon juice & sugar. Strain mixture to remove seeds, place in saucepan & cook down.

Invert mousse onto a serving platter & remove plastic wrap. Slice & serve with raspberry puree. Garnish with fresh raspberries, if desired.