Godiva \"cup\"puccino

8 servings

Ingredients

Quantity Ingredient
1 quart Heavy Cream
1 teaspoon Vanilla Extract
2 tablespoons Confectioner's Sugar
⅓ cup Godiva Liqueur
3 Large Egg Yolks, Beaten
¾ cup Sugar
½ cup Water
1 pounds Semisweet Chocolate
⅓ cup Godiva Liqueur
2 tablespoons Instant Espresso Granules
2 teaspoons Cinnamon, Divided
Whipped Cream
Shaved Chocolate

Directions

For the whipped cream, combine the heavy cream, vanilla extract, confectioner's sugar and Godiva Liqueur in a mixer and whip until stiff; refrigerate. Beat the egg yolks until pale yellow and set aside.

For the syrup, combine the sugar and water in a small pot and cook to 248 degrees. Pour the hot syrup steadily into the egg yolks and beat until cool; set aside.

In a double boiler, melt the chocolate; cool slightly. Quickly fold ½ of the reserved whipped cream into the chocolate and add it to the reserved egg yolks with the Godiva Liqueur, espresso granules, 1 tsp. of cinnamon and the remaining whipped cream; beat until smooth.

Fill eight 8-oz. wine or other stemmed glasses with the mousse, cover and refrigerate for at least 2 hours. To serve, garnish with whipped cream, shaved chocolate and the remaining cinnamon.

Created by Dan Budd, Pastry Chef; Park Avenue Cafe, New York Submitted By CHARLENE DEERING On 03-13-95

Related recipes